2 mixing the lemon filling 3 baking and assembling the pie 25 recipe ratings | success stories.
"Dirt Pudding" Pumpkin Patch
This blogger recommends topping her ultra moist recipe with fresh strawberries and homemade whipped cream.
Recipe Summary "Dirt Pudding" Pumpkin Patch
I was bringing a dessert to a 'spooky Halloween dinner,' and wanted to make something creative. I had heard of the 'dirt cup' recipes with gummy worms before, but I wanted to do something a little different, so I adapted the recipe to this! Kiddos loved it and so did the adults!Ingredients | Lemon Pie Filling Recipes Cake
2 (14 ounce) packages chocolate sandwich cookies (such as Oreo®)
Crush cookies in 2 or 3 batches in a food processor. Pulse until you get fine crumbs, about 30 seconds per batch. Transfer to a bowl.
Place cream cheese, butter, and confectioner's sugar in food processor; mix until smooth, about 30 seconds.
Whisk milk and pudding mixes together in a bowl until pudding is thickened; fold in whipped topping. Stir in cream cheese-butter mixture.
Press 1/3 of the cookie crumbs onto the bottom of a 9x13-inch pan. Sprinkle half of the gummy worms on the crumb layer. Spread half of the pudding mixture over the crumbs and candy. Carefully layer another 1/3 of the crumbs over the pudding mixture and sprinkle on more gummy worms. Add the last layer of cookie crumbs and smooth them out for your "pumpkin patch."
Place pumpkin candy in rows with enough room to for frosting "vines" and "leaves."
Tint frosting with green food coloring and transfer to piping bag. Connect pumpkins with "vines" and add swirling tendrils. Switch to a leaf tip and create some leaves.
If you need to store, store chilled until ready to serve.
Goes great for Halloween, but you can adapt the recipe for almost anytime!
Info | Lemon Pie Filling Recipes Cake
prep:
30 mins
total:
30 mins
Servings:
12
Yield:
1 9x13-inch baking dish
Lemon Pie Filling Recipes Cake - Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top to ensure success with this recipe, let the pie cool for one hour, then chill for four hours or until filling is set before slicing into it.
