Layered Neapolitan Dirt Cake

I thought dirt cake was just a regular chocolate dessert until my neighbor brought a Neapolitan version to our block party last summer. Three layers of chocolatey “dirt” with strawberry and vanilla pudding mixed in? I was hooked after one bite.

The best part is how easy it is to make. You don’t need any baking skills—just crushing up some Oreos and mixing pudding. My kids love helping me make it because they get to smash the cookies, and honestly, it tastes even better than the original version.

What Kind of Oreos Should I Use?

For this dirt cake, regular chocolate Oreos are your best bet since they create that classic “dirt” look when crushed up. You can absolutely use the store brand chocolate sandwich cookies if that’s what you have on hand – they work just as well and will save you some money. Double Stuf Oreos will work too, though you might end up with a slightly sweeter crust since there’s more filling. Just make sure to crush them up really well so you get that fine, crumbly texture that makes this dessert look like you just dug it up from the garden!

Options for Substitutions

This fun dessert is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Oreos: Any chocolate sandwich cookie works great here – try store brand chocolate cookies or even chocolate graham crackers if that’s what you have on hand.
• Cool Whip: You can make your own whipped topping by beating 1½ cups heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla until soft peaks form.
• Strawberry pudding: Feel free to switch up the flavor! Vanilla, chocolate, or even banana pudding work perfectly. Just stick with the same size box (3.4 oz) for the right consistency.
• Heavy whipping cream: If you don’t have heavy cream, you can use whole milk instead, though the texture will be slightly less rich and creamy.
• Confectioners’ sugar: Regular granulated sugar works too – just use about ½ cup instead of ¾ cup since it’s not as sweet, and make sure to beat it well so it dissolves completely.
• Butter: Margarine can replace the butter in the cookie crust, or you can skip it altogether if you prefer a looser crumb topping.

Watch Out for These Mistakes While Making

The biggest mistake when making Neapolitan dirt cake is not letting your cream cheese come to room temperature, which leads to lumpy filling that won’t mix smoothly with the other ingredients – take it out of the fridge at least an hour before you start.

Another common error is crushing the Oreos too fine, turning them into powder instead of keeping some chunky pieces that give you that authentic “dirt” texture, so pulse them in a food processor rather than grinding continuously.

Make sure to fold your Cool Whip gently into the cream cheese mixture instead of stirring vigorously, as overmixing can cause the whipped topping to deflate and make your layers less fluffy.

Finally, resist the urge to serve this dessert immediately – it needs at least 4 hours in the fridge for the layers to set properly and the flavors to meld together, making it much easier to slice and serve.

What to Serve With Neapolitan Dirt Cake?

This fun dessert is really a showstopper on its own, but it pairs beautifully with fresh strawberries or raspberries on the side to complement those strawberry flavors. Since it’s such a rich and creamy treat, I like serving it with a hot cup of coffee or even some cold milk to balance out all that sweetness. If you’re hosting a party, consider setting out some vanilla wafers or graham crackers for extra dipping and scooping. The cake is pretty filling, so small portions work best – maybe alongside some light finger foods if you’re serving it at a gathering.

Storage Instructions

Refrigerate: This dirt cake needs to stay chilled in the fridge to keep all those creamy layers nice and set. Cover it tightly with plastic wrap or foil and it’ll stay fresh for up to 5 days. The flavors actually get better after sitting overnight, so don’t worry about making it a day ahead!

Make Ahead: This is one of those desserts that’s perfect for making ahead of time. You can assemble the whole thing up to 2 days before you need it, and it’ll taste even better as the Oreo crumbs soften slightly into the creamy layers. Just add any extra crushed Oreos on top right before serving to keep them crunchy.

Serve: Keep this cake cold until you’re ready to serve it – it tastes best straight from the fridge. If you have leftovers, just cover them back up and pop them in the fridge. The texture stays creamy and delicious for days, making it great for parties or when you want dessert ready to go.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3800
• Protein: 20-25 g
• Fat: 200-220 g
• Carbohydrates: 400-440 g

Ingredients

For the cookie crust:

• 14.3 oz package chocolate sandwich cookies (such as oreos)
• 4 tbsp real butter, melted

For the creamy filling:

• 12 oz whipped topping (such as cool whip), combined with 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 3/4 cup confectioners’ sugar

For the pudding layer:

• 1 box (3.4 oz) jell-o strawberry cream instant pudding
• 1 cup cold milk
• 1 cup heavy cream

Step 1: Prepare the Oreo Cookie Crust

• 7.15 oz chocolate sandwich cookies (about half of 14.3 oz package)
• 4 tbsp real butter, melted

Place half of the chocolate sandwich cookies (about 7.15 oz) in a food processor and process until they become fine crumbs.

Melt the real butter in a 9×13 inch dish, then add the cookie crumbs to the dish.

Stir until all the crumbs are moistened by the butter, then firmly press the mixture into the bottom of the dish to form an even crust.

I like to use the bottom of a measuring cup to get the crust nice and compact.

Step 2: Make the Cream Cheese Layer

• 12 oz whipped topping (such as Cool Whip)
• 1 tsp vanilla extract (combined with whipped topping)
• 8 oz cream cheese, softened
• 3/4 cup confectioners’ sugar

In a large mixing bowl, combine the whipped topping (Cool Whip), softened cream cheese, confectioners’ sugar, and vanilla extract.

Beat on high speed until the mixture becomes very fluffy and no lumps remain.

Spread this cream cheese mixture evenly over the Oreo crust, smoothing the surface with a spatula.

Step 3: Prepare the Strawberry Pudding Layer

• 1 box (3.4 oz) Jell-O strawberry cream instant pudding
• 1 cup cold milk
• 1 cup heavy cream

Using the same mixing bowl (no need to wash), add the Jell-O strawberry cream instant pudding, cold milk, and heavy cream.

Mix on high speed until the pudding is thickened and smooth.

Pour this pudding mixture over the cream cheese layer in the dish, spreading it out evenly.

Step 4: Finish with Crushed Oreos and Chill

• remaining 7.15 oz chocolate sandwich cookies (about half of 14.3 oz package)

Crush the remaining chocolate sandwich cookies (about 7.15 oz) and sprinkle them evenly over the top of the pudding layer.

Chill the dish in the refrigerator for at least 15 minutes, or until ready to serve.

For even better texture, I sometimes let it chill for an hour so everything sets nicely before slicing.

Layered Neapolitan Dirt Cake

Delicious Layered Neapolitan Dirt Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Servings 4

Calories 3650 kcal

Ingredients

  

For the cookie crust:

• 14.3 oz package chocolate sandwich cookies (such as Oreos)
• 4 tbsp real butter, melted

For the creamy filling:

• 12 oz whipped topping (such as Cool Whip), combined with 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 3/4 cup confectioners' sugar

For the pudding layer:

• 1 box (3.4 oz) Jell-O strawberry cream instant pudding
• 1 cup cold milk
• 1 cup heavy cream

Instructions

 

• Place half of the chocolate sandwich cookies (about 7.15 oz) in a food processor and process until they become fine crumbs. Melt the real butter in a 9x13 inch dish, then add the cookie crumbs to the dish. Stir until all the crumbs are moistened by the butter, then firmly press the mixture into the bottom of the dish to form an even crust. I like to use the bottom of a measuring cup to get the crust nice and compact.
• In a large mixing bowl, combine the whipped topping (Cool Whip), softened cream cheese, confectioners' sugar, and vanilla extract. Beat on high speed until the mixture becomes very fluffy and no lumps remain. Spread this cream cheese mixture evenly over the Oreo crust, smoothing the surface with a spatula.
• Using the same mixing bowl (no need to wash), add the Jell-O strawberry cream instant pudding, cold milk, and heavy cream. Mix on high speed until the pudding is thickened and smooth. Pour this pudding mixture over the cream cheese layer in the dish, spreading it out evenly.
• Crush the remaining chocolate sandwich cookies (about 7.15 oz) and sprinkle them evenly over the top of the pudding layer. Chill the dish in the refrigerator for at least 15 minutes, or until ready to serve. For even better texture, I sometimes let it chill for an hour so everything sets nicely before slicing.