Carrot Patch Dessert Cups with Oreo Dirt
Carrot patch dessert cups with Oreo dirt turn pantry ingredients into a playful spring dessert: cool, creamy chocolate pudding layered under crushed cookies that mimic soil, finished with candy-coated strawberry “carrots.”
Equipment
- Medium mixing bowl
- Whisk
- Rubber spatula
- Zip-top bag
- Rolling Pin
- Microwave-safe bowl
- Fork
- Spoon
- Parchment paper
- Small tray or plate
- Clear cups (4–6 oz)
Ingredients
- 24 Oreo cookies about 250 g; for the “dirt” layer
- 2 cups cold whole or 2% milk to mix with the pudding (480 ml)
- 1 package instant chocolate pudding mix 3.9 oz / 110 g box
- 1 cup whipped topping such as Cool Whip, thawed (240 ml)
- 6 oz white baking chocolate or orange candy melts for coating the strawberries (170 g)
- 6 medium strawberries with green tops intact
- orange food coloring gel or liquid; if using white chocolate instead of orange candy melts
- extra Oreo crumbs or chocolate sprinkles optional garnish
Instructions
- Crush the Oreo “dirt.” Place the Oreo cookies in a sturdy zip-top bag, press out most of the air, seal, and crush with a rolling pin into fine-to-medium crumbs. Set aside.
- Mix the chocolate pudding. In a medium bowl, whisk the cold milk with the instant chocolate pudding mix for 1–2 minutes until smooth and starting to thicken. Let sit about 5 minutes to fully set.
- Lighten the pudding. Fold the whipped topping into the thickened pudding with a spatula just until uniform and lighter in color.
- Chill the base briefly (optional). Cover and refrigerate the pudding mixture for 15–20 minutes to firm it slightly for cleaner layers.
- Prepare the strawberry “carrots.” Line a small tray or plate with parchment paper. Wash strawberries and dry them very thoroughly.
- Melt the coating. Microwave the white baking chocolate or candy melts in 20-second bursts, stirring between each, until smooth. If using white chocolate, tint orange with food coloring.
- Dip the strawberries. Hold each strawberry by the green top, dip into the orange coating, let excess drip off, and place on the parchment-lined tray.
- Add carrot ridges. Drizzle thin lines of remaining orange coating across each strawberry with a fork or small spoon. Refrigerate 10–15 minutes until set.
- Layer the pudding and Oreo dirt. Add 1–2 tablespoons crumbs to each cup, then a layer of pudding (about 1/4 cup / 60 ml), then a thin layer of crumbs. Repeat if cups are tall, finishing with an even, generous “dirt” layer on top.
- Adjust for cup size. For 4 oz cups, one pudding layer and one crumb layer is enough; for 6 oz cups, do two pudding layers. Make sure the top Oreo layer fully covers the pudding.
- Plant the strawberry carrots. Just before serving, gently press one coated strawberry into the center of each cup so it stands upright in the crumbs.
- Chill until ready to serve. Refrigerate the assembled cups at least 30 minutes before serving. For best strawberry texture, add the carrots within 2–3 hours of serving.
Nutrition
Calories: 520kcalCarbohydrates: 78gProtein: 6gFat: 22gSaturated Fat: 14gCholesterol: 25mgSodium: 520mgPotassium: 320mgFiber: 3gSugar: 50gVitamin A: 450IUVitamin C: 35mgCalcium: 160mgIron: 6mg
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