Pumpkin Patch Dirt Pudding
Pumpkin Patch Dirt Pudding is a fun no-bake dessert with chocolate pudding, Oreos, and candy pumpkins. It’s perfect for Halloween parties!
A HALLOWEEN NO BAKE DESSERT
With layers of creamy chocolate pudding, crushed Oreo cookies, and festive mellowcreme pumpkins, this no-bake treat looks just like a sweet little pumpkin patch. I love simple but adorable little desserts like this! It’s a cute way to celebrate the fall season with a tasty (and super easy!) dessert! Perfect for Halloween, school parties, or any upcoming fall gathering!
Really good and loved by kids AND adults alike! Thank you!
– Tiffany
FREQUENTLY ASKED QUESTIONS:
Of course! You can use your own favorite recipe for chocolate pudding. You’ll need about 4 cups of prepared pudding for this recipe.
To create the pumpkin patch, I like to arrange the pumpkins in groups of 2-3, but you could also do straight lines – whatever works for you!
If preferred, you can make individual cups with 2-3 pumpkins (as seen in some of the images) instead of a baking dish for serving. I used them when making my Dirt Cups.
If making in advance longer than 30-60 minutes ahead of time, I recommend assembling the layers of pudding and cookie crumbs and chilling without decorating. Decorating at the last minute would be most ideal to avoid any sogginess or breakdown. This will also prevent mint leaves from wilting if you are using them.
Yes, you can double or triple this recipe if serving a crowd. You’ll need multiple dishes though.
No worries, you can still make this dessert look cute. If you don’t have a piping bag, just use a gallon sized Ziploc bag. Fill it with the frosting then push towards one corner of the bottom of the bag, then cut the tip off. Super simple to do and easy to pipe things with.
Store leftovers tightly covered in the fridge for 1-2 days, but beware that the decor may experience a little breakdown over time while chilling.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- instant chocolate pudding mix– be sure to grab the instant pudding mix, not the Cook N Serve. They’re close to each other in the aisle, but they won’t give the same results. The cook and serve needs heat to set up and you’ll end up with a liquid mess.
- whole milk– to make this instant pudding set up properly, I recommend using 2% milk or whole milk to get the best texture for your pudding. You could also try half & half or a combination of milk & heavy cream if needed. If using a plant-based milk, try a creamier variety such as oat milk or coconut milk if you can.
- Oreo cookies – it doesn’t have to be name brand, you can use the store brand version as well.
- mellowcreme pumpkin candies– such as Brach’s brand. I used Brach’s Mellowcreme pumpkins.
- white frosting – you could certainly make your own homemade frosting, I just picked up a tub of premade frosting.
- yellow & green food coloring– You can use only green food coloring if needed in the frosting. I wanted my green to have a more yellow-ish tint, so I added yellow food coloring too. You could also mix yellow and blue or use premium/specialty food coloring from other brands to get the tint that you prefer.
- mint leaves– this is an used for garnish and is optional.
HOW TO MAKE PUMPKIN PATCH DIRT PUDDING:
In a large mixing bowl, whisk together the pudding mix and milk until smooth and creamy.
Cover the pudding and refrigerate for a minimum of 30 minutes.
Meanwhile, crush the Oreo cookies into crumbs using a food processor or place in a Ziploc bag and crush with a heavy object like a rolling pin.
Remove the prepared chocolate pudding from the fridge and spread half of it in the bottom of a 9×13-inch baking dish. Spread half of the Oreo cookie crumbs over the pudding.
Repeat the process again with another layer of pudding topped with the remaining cookie crumbs.
Arrange the pumpkin candies over the top layer of cookie crumbs in whatever pattern you prefer.
In a bowl, combine the frosting with about 8-10 drops of yellow food coloring and 5-7 drops of green food coloring. You can do this by hand or with an electric hand mixer. Mix until the color is evenly incorporated into the frosting.
Fit a piping bag (or a gallon size Ziploc bag) with a coupler and round piping tip, then spoon the frosting into the bag. If using a Ziploc bag, fill it with the frosting then push towards one corner of the bottom of the bag, then cut the tip off. Secure the top of the bag, then pipe vines around the pumpkin candies.
Optional: Arrange mint leaves around the vines to create a more natural pumpkin vine look. Cover and chill for 30 minutes before serving.
CRAVING MORE RECIPES?
- Halloween Graveyard Cups
- Pumpkin Patch Cookies
- Pumpkin Shaped Cheeseball
- Frankenstein Pudding Cups
- Witches Brew Hot Chocolate
- Halloween Mummy Dogs
- Witch Hat Cookies
- Mummy Jalapeno Poppers
- 20 Fun Halloween Recipes
- No Bake Oreo Dessert
Pumpkin Patch Dirt Pudding
Ingredients
- 2 (3.9 ounce) boxes instant chocolate pudding mix
- 4 cups whole milk
- 13.29 ounce package Oreo cookies
- mellowcreme pumpkin candies (such as Brach’s brand)
- 16 ounce tub white frosting
- yellow and green food coloring
Optional
- mint leaves (for garnish, optional)
Instructions
- In a large mixing bowl, whisk together 2 (3.9 ounce) boxes instant chocolate pudding mix and 4 cups whole milk until smooth and creamy. Note: if it has a few lumps in it, that's ok.
- Cover the pudding and refrigerate for a minimum of 30 minutes.
- Meanwhile, crush 13.29 ounce package Oreo cookies into crumbs using a food processor or place in a Ziploc bag and crush with a heavy object like a rolling pin.
- Remove the prepared chocolate pudding from the fridge and spread half of it in the bottom of a 9×13-inch baking dish.
- Spread half of the Oreo cookie crumbs over the pudding.
- Repeat the process again with another layer of pudding topped with the remaining cookie crumbs.
- Arrange mellowcreme pumpkin candies over the top layer of cookie crumbs in whatever pattern you prefer.
- In a bowl, combine 16 ounce tub white frosting with about 8-10 drops of yellow food coloring and 5-7 drops of green food coloring. You can do this by hand or with an electric hand mixer. Mix until the color is evenly incorporated into the frosting.
- Fit a piping bag (or a gallon size Ziploc bag) with a coupler and round piping tip, then spoon the frosting into the bag. If using a Ziploc bag, fill it with the frosting then push towards one corner of the bottom of the bag, then cut the tip off.
- Secure the top of the bag, then pipe vines around the pumpkin candies.
- Optional: Arrange mint leaves around the vines to create a more natural pumpkin vine look.
- Cover and chill for 30 minutes before serving.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Really good and loved by kids AND adults alike! Thank you!