Ellens Dirty Dessert Pudding Recipes

Steps:

• In a large bowl, beat the cream cheese, butter and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping. , Spread 1-1/3 cups crushed cookies into an ungreased 13x9-in. dish. Layer with half the pudding mixture and half the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving. Serve with shaved white chocolate if desired.

Steps:

• 1. In a food processor, blender, or in a plastic bag with a rolling pin, crush the cookies.
• 2. Place 1/2 of the cookie crumbs in the bottom of a sprayed 9x13x2-inch baking pan.
• 3. In a large bowl, mix cream cheese and butter together until smooth.
• 4. Add the Cool Whip and the confectioners' sugar.
• 5. In another bowl, mix the milk, vanilla extract, and the pudding mixes.
• 6. Add the pudding mixture to the cream cheese mixture and mix until completely blended.
• 7. Spoon a layer of the pudding over the cookies already in the pan. Repeat layers, scattering cookie crumbs over the pudding, ending with cookies on top.
• 8. Decorate with some lemon-flavored Gummy Bears or crushed lemon drops if desired.
• 9. Refrigerate for at least 2 hours and serve cold. Delicious summertime treat!
• 10. NOTE: I used an electric mixer to mix the ingredients as I added them. It made the dessert smooth as silk! If you like extra lemon flavor, you may use two boxes of lemon pudding instead of one lemon and one vanilla.

Steps:

• Whisk French vanilla pudding mix with milk in a large bowl until softly set, about 2 minutes. Pudding will thicken as it stands. Cream confectioners' sugar, cream cheese, and butter in a separate bowl until smooth and creamy. Stir cream cheese mixture into pudding until thoroughly combined; gently fold frozen whipped topping into the mixture.
• Place half the cookie crumbs into the bottom of an 9x12-inch dish; retain remaining crumbs for topping. Spread the filling over the layer of cookie crumbs and top with remaining crumbs, covering completely. Chill for at least 30 minutes.

Steps:

• Place the chocolate sandwich cookies into a resealable plastic zipper bag, and crush with a rolling pin into crumbs. For a more mudlike appearance, untwist the cookies and scrape off the creme filling before crushing cookies.
• Whisk together the chocolate pudding mix with the milk in a bowl, stirring for 2 minutes. Sprinkle about 1/3 of the crushed sandwich cookie crumbs into the bottom of a serving bowl, and spoon the chocolate pudding over the crumbs. Smooth out the top of the pudding, then top with the rest of the chocolate cookie crumbs to resemble dirt. Poke gummy worms halfway into the dirt. Refrigerate until serving.

Steps:

• In a large bowl, beat cream cheeses and confectioners' sugar until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Gradually stir into cream cheese mixture. Fold in whipped topping. , Spread 1-1/3 cups of crushed cookies into an ungreased 13x9-in. dish. Layer with half of the pudding mixture and half of the remaining cookies. Repeat layers. Refrigerate for at least 1 hour before serving.