potluck dessert

This Easy Dirt Cake Recipe (Oreo Dirt Pudding) is one of our favorite no-bake desserts! Crushed Oreos are layered between a french vanilla pudding mixture for a kid-friendly, make-ahead dessert recipe perfect for any potluck or BBQ! Add gummy worms for a whimsical touch!

The Best Oreo Dirt Cake Recipe (Dirt Pudding)

milk

vanilla pudding

Oreo cookies (divided)

butter (room temperature)

oz cream cheese (room temperature)

sugar

oz cool whip (thawed in the refrigerator)

Gummy worms (optional)

Remove 8 Oreos from the package and place on a cutting board.

Cut the cookies into small, ¼” pieces, set aside.

Put the remaining Oreos into the container of a food processor fit with an “S” blade.

Process until the mixture resembles coarse crumbs. You may need to pause, break apart cookies that get stuck to the blades, and continue processing.

If you don’t have a food processor, you can crush the Oreos with a rolling pin.

Set aside.

Crush the Oreos:

In a medium bowl, whisk together milk and pudding. Set aside in the refrigerator to solidify.

In the bowl of your standing mixer or with a hand-held mixer in a large bowl, cream together butter and cream cheese. Beat until well combined &amp; smooth (about 30-60 seconds).

Add powdered sugar and beat until smooth.

Add pudding to the butter/cream cheese mixture (make sure it has set before adding), and beat on low speed to combined.

Fold in cool whip until the mixture is homogenous (uniform throughout).

Make the pudding:

Layer the pudding mixture and cookies. Start by pouring 2 cups of pudding mixture into the bottom of a trifle dish and spread it until level.

Sprinkle ½ cup cookie crumbs and ¼ cup chopped cookies evenly over the pudding.

Repeat using 2 cups of pudding, ½ cup cookie crumbs and ¼ cup chopped cookies for each layer.

Add gummy worms to each layer as desired, or only add some to the top.

Be sure the final layer is cookie crumbs!

Refrigerate overnight before serving.

Assemble:

https://embed.mediavine.com/videos/sqy8ifvhgjunht8b8zsq

This Easy Dirt Cake Recipe (Oreo Dirt Pudding) is one of our favorite no-bake desserts! Crushed Oreos are layered between a french vanilla pudding mixture for a kid-friendly, make-ahead dessert recipe perfect for any potluck or BBQ!

OMG. This Pineapple Dump Cake with Condensed Milk is crusty and delicious and has a gorgeous coconut layer that makes it sing.

Easy Pineapple Dump Cake with Condensed Milk

Pineapple

Boxed Yellow Cake Mix

butter

can sweetened condensed milk

coconut

To a 9 x 13 pan, add both cans of crushed pineapple with the juice.

Spread dry cake mix over the top.

Drizzle sweetened condensed milk over the dry cake mix.

Pour the melted butter as evenly as possible across the top.

Sprinkle the coconut on the top.

Bake at 350 degrees for 45-50 minutes until golden brown.

An easy 5-ingredient fresh strawberry dessert salad. This Strawberry Shortcake Fluff Salad is a refreshing twist on classic strawberry shortcake. Only 15 minutes to make and just in time for summer potlucks. Delicious strawberry shortcake flavor you love now with more of the classic strawberry and cream topping enveloping each bite of cake.

Strawberry Shortcake Fluff Salad

strawberries,

½ loaf pound cake or

10.5 oz mini marshmallows

oz whipped cream topping

oz sweetened condensed milk

Cut pound cake or angel food cake in half.Cut any dark edges off  ½ loaf cake. Cut half the loaf cake into 1½ inch cubes.NOTE: Cake can be from a bakery or box mix. It should be plain without any frosting/filling. For box mixes, use a pound cake or angel food cake boxed cake mix and bake according to package instructions.

Mix whipped cream topping and sweetened condensed milk together in a large bowl.

Stir in mini marshmallows.

Slice strawberries; add to bowl.

Fold ingredients together until well combined.

Cover and refrigerate until ready to serve.

Serve within 1-3 days.

TIP: The sugar in the marshmallows will melt the longer it sits; usually by day 2. To fix texture, simply cut remaining cake into cubes or stir in 1-2 tbsp vanilla or cheesecake pudding.

Calling all lemon lovers.  This easy lemon cake is both sweet and slightly tart.  The lemon glaze soaks into the cake, making it a tender and delicious treat!

Lemon Poke Cake

lemon cake mix

eggs

vegetable oil

water

lemon jello

For Glaze:

c. sugar

lemon juice

*Optional for topping: whipped cream and lemon zest

Preheat oven to 350. Lightly grease a 13x9...

Preheat oven to 350.  Lightly grease a 13x9 cake pan.

In large mixing bowl, add cake mix, eggs,...

In large mixing bowl, add cake mix, eggs, oil, water and lemon jello.  Mix until combined.  Then mix for another 2 minutes until smooth.

Pour cake mix into 13x9 pan. Follow baking...

Pour cake mix into 13x9 pan.  Follow baking time on cake box.

Test to make sure cake is baked through...

Test to make sure cake is baked through by pricking the center of the cake with a toothpick or knife and no batter remains on the knife/pick/

While cake is baking, mix together powdered sugar...

While cake is baking, mix together powdered sugar and lemon juice for the glaze.

Let cake sit for 5 minutes after removing...

Let cake sit for 5 minutes after removing from oven.  Then use a fork and gently prick the cake over the entire top surface.  Space out the pricks...otherwise if they overlap, you'll start to tear the cake up.  I usually just do rows, spacing a bit between each poke until I've done this to the entire cake.

Pour lemon glaze over entire cake. Use a...

Pour lemon glaze over entire cake.  Use a spatula or knife to help smooth the glaze over the entire surface.

Let the cake sit out and cool completely...

Let the cake sit out and cool completely before serving.  I like to give this a good couple of hours so that the glaze really soaks up into the cake.

Serve as is...or add a dollop of whipped...

Serve as is...or add a dollop of whipped cream and some fresh lemon zest to each slice.

This crumbly streusel muffin stuffed with a cinnamon apple filling will have you asking yourself why you haven't made these baked apple fritter muffins before.

Apple Fritter Muffins

unsalted butter, softened

eggs, room temperature

vanilla extract

all-purpose flour

baking powder

baking soda

salt

cinnamon

nutmeg

apples, granny smith, peeled

brown sugar

Preheat oven to 425° F and prepare a cupcake pan with muffin liners and cooking spray.

In a small bowl, combine the brown sugar, granulated sugar, flour, cinnamon, and softened butter to create the streusel topping. Use your fingers to push the butter into the dry mixture as you mix. You should form pea-sized pieces of butter/sugar clumps. Set aside.

In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and nutmeg. Set aside.

Mix the muffin batter using a stand mixer fitted with the paddle attachment starting by creaming your butter and sugar together for 3 - 4 minutes or until pale in color. Scrape down the sides every minute to ensure even mixing.

Add the eggs, vanilla, and salt to the mixture and combine.

Fold in the apples and dry ingredients in the bowl with a spatula until no flour clumps remain.

Spoon one heaping tablespoon of batter in each muffin cup then sprinkle a teaspoon of streusel topping in the middle. Repeat with remaining batter, then top each with streusel. Bake for 22 - 25 minutes or until a toothpick inserted in the center comes out clean.

Mix the glaze with a whisk until a thick glue-like paste forms. It will melt into each muffin.

Remove muffins when cooked to a wire cooling rack immediately then glaze while they are hot with a pastry brush. Be sure to cover every side of the muffin for best results. Enjoy!

This gorgeous and super simple summer peach cobbler is just a few minutes away from hitting your belly! No peeling peaches required!

Peach Cobbler

halved,

cornstarch

dark brown sugar

unsalted butter,

heavy cream

tbsp course sugar

Preheat oven to 375° F. Set a 2-quart baking...

Preheat oven to 375° F. Set a 2-quart baking dish aside.

To make the filling: Place the peaches, cornstarch,...

To make the filling: Place the peaches, cornstarch, both sugars, and cinnamon in a large bowl. Toss until well combined and set the bowl aside, stirring every so often while you make the biscuit topping.

To make the biscuit topping: In a large...

To make the biscuit topping: In a large bowl, whisk the flour, sugar, baking powder, and salt together until well-combined. Gently toss in the butter pieces and coat them with the flour mixture. Rub the butter in with your fingers (use your thumbs and first two fingers) until the mixture becomes a little crumbly and the butter forms small clumps (coarse meal with the flour) – you’ll need to use a little pressure to get the cold butter to break up so don’t be afraid to “get dirty”.

Whisk the egg and cream together in a...

Whisk the egg and cream together in a 4-cup liquid-measuring cup. Slowly add this mixture to dry ingredients, mixing with a fork until the dough just comes together - it will be wet and sticky.

Pour the peach filling into the baking dish....

Pour the peach filling into the baking dish. Using a large ice cream scoop or a ¼ cup measuring cup drop clumps of biscuit dough (about ½ cup each) over the top of the peaches, gently flattening them out slightly with your fingertips. Sprinkle the biscuit dough with the coarse sugar.

Bake until golden brown, about 45 minutes. Transfer...

Bake until golden brown, about 45 minutes. Transfer pan to a rack and let cool slightly. Serve warm with vanilla ice cream or whipped cream.

These Pumpkin Churro Cheesecake Bites are the kind of cozy, fall-friendly treat you make when you want something easy but still wildly impressive for a party or potluck. You get a creamy pumpkin-spiced cheesecake layer sandwiched between buttery crescent dough, plus that classic churro-style cinnamon sugar that makes the whole kitchen smell amazing. Everything bakes in one pan, and once it’s chilled, you just slice, drizzle with caramel, and serve — no fancy steps required. They’re the perfect make-ahead dessert for anyone who loves warm spices and fall flavors.

Pumpkin Churro Cheesecake Bites Recipe by Tasty

nonstick spray

oz cream cheese (from 2 [8-ounce] blocks), softened

sugar, divided

pumpkin puree (from 1 [15-ounce] can)

vanilla greek yogurt

heavy whipping cream

½ teaspoons ground cinnamon, divided

¼ teaspoon pumpkin pie spice

ginger

store-bought crescent roll dough (from 2 [8-ounce] tubes)

store-bought caramel sauce, optional

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Preheat oven to 350°F. Prepare an 8-inch square baking pan by spraying it liberally with cooking spray and lining it with parchment paper; allow excess parchment paper to hang from each side for easy removal.

Add the cream cheese and 1 cup sugar to a medium bowl. Using a hand mixer, beat on medium speed until smooth, about 3 minutes. Add the first egg to the cream cheese mixture and beat until combined, about 1 minute. Repeat with the second egg. Add the pumpkin puree, yogurt, heavy whipping cream, vanilla extract, 1 teaspoon cinnamon, pumpkin pie spice, ginger, and nutmeg, and beat until smooth, about two minutes. Set the cheesecake batter aside.

Unroll the first crescent roll sheet and place it on a parchment-lined cutting board. Carefully trim the sheet into an 8-inch square to fit neatly in the baking pan. Repeat with the second crescent roll sheet. Set the two sheets of dough and parchment aside.

In a small bowl, whisk together the remaining ⅓ cup sugar and 1 ½ teaspoons cinnamon. Evenly sprinkle ⅓ of the cinnamon-sugar mixture into the prepared baking pan. Place the first crescent sheet on top of the sugar, then pour the batter on top. Gently place the remaining crescent sheet on top of the cheesecake batter, then evenly sprinkle ⅓ of the cinnamon-sugar on top.

Bake for 35 minutes, or until the top of the crescent roll sheet is golden brown; the cheesecake should jiggle slightly when gently shaken. Cool for 30 minutes, then refrigerate for 3 hours, until set.

Before slicing and serving, evenly sprinkle the remaining cinnamon-sugar on top. Cut the cheesecake into 16 [2-inch] squares. Drizzle with store-bought caramel sauce, if using, or serve on the side for dipping.

https://vid.tasty.co/mediaconvert/output/390685/Standalone/1764610498_square_720.mp4

Top 7 potluck dessert recipes from across the web

The most viewed potluck dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Oreo Dirt Cake Recipe (Dir...

Easy Pineapple Dump Cake with Conde...

Strawberry Shortcake Fluff Salad

Lemon Poke Cake

Apple Fritter Muffins

Peach Cobbler

Pumpkin Churro Cheesecake Bites Rec...

Top 7 potluck dessert recipes from across the web

The most viewed potluck dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Oreo Dirt Cake Recipe (Dir...

Easy Pineapple Dump Cake with Conde...

Strawberry Shortcake Fluff Salad

Lemon Poke Cake

Apple Fritter Muffins

Peach Cobbler

Pumpkin Churro Cheesecake Bites Rec...

The most viewed potluck dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine