Today, we’re honoring one of healthiest, fruitiest, wiggliest candies on the market: gummy worms! July 15th marks the 33rd anniversary of gummy worms, which were originally released in Germany on the 60th anniversary of gummy bears. Which, of course, makes this day a gummy anniversary matrix!
For a strain of candy that’s so dedicated to anniversaries, it’s only right that we celebrate them properly. You’d think that winning the World Cup was enough! Sheesh!
Anyway, we’ve got a treat for you (and the kids) today. In honor of National Gummy Worm Day, we’ve made a pie-version of a childhood classic, Dirt Dessert. Don’t get us wrong, we love the plastic cup version, but filling that’s this delicious and gooey needs to be laid on top of crunchy, cookie crust-wouldn’t you agree?
Follow along, as we teach you how to make a crumbly Oreo cookie pie crust from scratch, as well as a decadent Dirt Dessert pie!
1 package of Oreos
1 package instant pudding (3.9 oz.)
2 cups milk
4 oz. Cream cheese
3 tablespoons butter
Put one sleeve of Oreos in a plastic bag and start to break up the cookies. If you have a rolling pin, you can roll the cookies and break them into finer crumbs.
Melt 3 teaspoons of butter and pour it into the bag. Rub the crumbs and butter together, making sure that the butter coats all of the cookies. Press the cookie and butter mixture onto the pie pan, making sure to use ample pressure so that the crumbs are evenly spread across the pan.
Put the crust into the refrigerator and start making your filling. Make your instant pudding first, mixing 2 cups of milk and the pudding mix. It will take 5 minutes for the pudding to set. Mix the whipped cream and softened cream cheese with a whisk and slow start mixing it with the pudding.
Layer the pudding and whipped cream mixture onto your cool pie crust.
Place another layer of crumbled Oreo’s on top of the creamy layer.
Add one more layer of whipped cream and another layer of Oreo’s.
Add your worms and refrigerate for 4 hours.