Being a Kansas girl myself, I had never heard of this, but I wanted to try it just because of the name. Ok, so it looked decadent too. It indeed was decadent. I love sugar but even I could just eat one piece at a time. If you can do dairy, I bet you could just whip together some cream cheese, a package of cool whip, and a batch of pudding and it would be pretty similar. It is pretty simple. Either way, this is a treat!
Ingredients:
Pudding:
2 c. unsweetened cashew milk (could use coconut)
1/3 c. sugar (granulated)
3 T. cornstarch
Whipped part:
8 oz. Daiya “cream cheese”
1 c. powdered sugar (you could use less and it would still be very sweet)
SoDelicious CocoWhip (like CoolWhip)- comes in the freezer section
1 package Glutinos, pulverized (you can use Oreos if you’re not gluten free)
Directions:
Whisk together the “milk” with the granulated sugar and cornstarch. Cook on the stovetop until bubbly and then cook another 4 minutes until thick. Let pudding mixture cool for 10 minutes and then place in fridge for 2-3 hours or until set.
Place the “cream cheese” in a bowl and whip for 2-4 minutes until light and fluffy. Add powdered sugar, 1/4 c. at a time. Add in the cooled and set pudding mixture and whip again until combined.
Gently fold in 1/2 a package of SoDelicious CocoWhip. If you can’t find this product in the store, you could chill a can of coconut milk for 4 hours and then whip up the creamy part and add a little sugar (unless you think the recipe already has enough sugar).
In a 9×13 pan, spread half of the pulverized Glutinos on the bottom. Spoon in the whipped creaminess and spread evenly. Top with the remaining Glutinos. Refrigerate for at least 6-8 hours, but I think it tasted better after letting it set overnight.
Adapted from: http://minimalistbaker.com/vegan-dirt-cake/
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Old Favorites Made Gluten Free 