Dirt Cake Casserole is a fun and delightful no-bake dessert with a creamy texture, crunchy Oreo crust, and vibrant candy toppings.

1 package (14 oz) Oreo cookies, crushed

1 package (8 oz) cream cheese, softened

¼ cup unsalted butter, softened

1 cup powdered sugar

1 package (3.4 oz) instant vanilla pudding mix

2 cups cold milk

1 container (8 oz) whipped topping (Cool Whip), thawed

1 cup pastel-colored candy-coated chocolates (e.g., M&M’s)

½ cup mini Oreo cookies (for topping)

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Crush the Oreos using a food processor or rolling pin, and set aside ½ cup for the topping.
Spread the remaining crushed Oreos evenly into the bottom of a 9×13-inch baking dish to form the crust.
Beat the softened cream cheese, butter, and powdered sugar together until smooth and creamy.
Fold in the thawed Cool Whip until combined.
Whisk the vanilla pudding mix and cold milk together until it thickens, about 5 minutes.
Fold the pudding mixture into the cream cheese mixture until fully combined and smooth.
Spread the cream cheese-pudding mixture over the Oreo crust.
Sprinkle the reserved ½ cup of crushed Oreos over the top.
Top with mini Oreos and pastel-colored candy-coated chocolates for decoration.
Cover and refrigerate for at least 2 hours before serving.

This is a no-bake dessert.
For a gluten-free version, use gluten-free Oreos or another suitable cookie for the crust.
The casserole can be made ahead of time and refrigerated for up to 3 days.
You can freeze the casserole for up to 1 month, though the texture may change slightly.