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!
2 c. unsweetened cashew milk (could use coconut)
1/3 c. sugar (granulated)
3 T. cornstarch
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)
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/