Carrot Patch Dirt Cups

These dirt cups are one of those rare desserts that are both cute and actually taste good. The chocolate pudding base is rich but not too sweet, and the crushed cookies give it that perfect bit of crunch.

What really makes them work is the carrots – they’re just orange-tinted white chocolate-dipped strawberries, but they look amazingly realistic nestled in the “dirt.” Kids go nuts for these at spring parties and Easter gatherings, but honestly, they’re fun enough for grown-ups too. The best part? You can make them ahead and they hold up great in the fridge.

Servings:
• 8-10 regular cups (8oz each)
• 16-20 mini cups (4oz each)

Real Timing:
• Prep: 25-30 mins (including strawberry drying time)
• Chill: 2 hours minimum
• Total: 3 hours
• Active work: 25 mins

What you need for Carrot Patch Dirt Cups

How to make Carrot Patch Dirt Cups

1. Start with the pudding base. Whisk the chocolate pudding mix and cold milk in a large bowl for about 2 minutes. You want to whisk pretty vigorously here – I like to count to 120 while whisking to make sure it’s fully combined. Pop it in the fridge while you work on the next steps; it needs about 5 minutes to start setting up.

2. Place Oreos in a zip-top bag, squeezing out as much air as possible before sealing. Crush them into fine crumbs using a rolling pin. You want them to look like dirt, so keep crushing until you don’t see any big chunks. This usually takes about 2-3 minutes of rolling.

3. Take your pudding out of the fridge – it should be soft-set by now. Fold in about 2/3 of the whipped topping using gentle strokes. You’ll know it’s ready when you see light brown streaks disappear and the mixture looks uniformly chocolate colored.

4. Now for the strawberry “carrots”. Wash and dry your strawberries completely – even a little water will make the food coloring slide right off. Mix about 8-10 drops of orange food coloring with 2 tablespoons of water in a small bowl. Dip each strawberry in the mixture, rolling it around to coat evenly. Set them on paper towels to dry for about 5 minutes.

5. Assembly time! Start with about 2 tablespoons of Oreo crumbs in the bottom of each cup. Add about 1/3 cup of the pudding mixture, then another layer of cookie crumbs. Leave about 1/2 inch at the top for your “carrots”.

6. For the carrot tops, if you’re using green frosting, pipe small leaves onto the strawberry stems. If using candy melts, dip the stems in melted green candy and let them set for a few minutes until firm.

7. Place 2-3 “carrots” into each cup, pushing them slightly into the “dirt” so they stand up. Sprinkle a few more cookie crumbs around the strawberries to look like freshly planted carrots.

The cups need about 2 hours in the fridge to fully set up. I’ve learned they’re best served within 24 hours – after that the cookie crumbs start to get a bit soft. If you’re making them ahead, wait to add the strawberries until just before serving to keep them looking fresh.