Mocha Oreo Dirt Cake

Instant coffee blends into a rich and creamy chocolate pudding mix to give a mocha flavor and delightful twist to this Oreo Dirt Cake.

Mocha Oreo Dirt Cake Recipe

Mostly chocolate, with a complimentary amount of mocha undertone creates an enjoyable Mocha Oreo Dirt Cake recipe. Neither of the primary flavors are too overpowering.

The pudding mixture is sandwiched between coarsely crushed Oreos to finish off the nicely balanced classic pudding dessert.

Our original Dirt Cake recipe with vanilla pudding is one of our all-time most popular recipes. Using instant coffee to flavor chocolate pudding is a fun way to make a more upscale dessert quickly.

We love variations of pudding desserts from Pistachio Pudding Cake to Pumpkin Cream Puff Cake and Lemon Delight. Adding mocha to chocolate dirt cake is definitely the most recognizable!

Ingredients Needed

• Instant Coffee – we use the Folgers packets as they were most economical.
• Oreos
• Chocolate Pudding – avoid fudge, always use 2 large boxes of instant pudding or 3 to 4 small boxes.
• Milk & Water – use a total of 3 1/4 cups, with the majority being milk – heat a small portion to dissolve the coffee for a smooth flavor
• Cream Cheese & Butter – real dairy products deepen the pudding flavor
• Powdered Sugar – we use a minimal amount for a little more sweetness

Variations of This Mocha Dessert

We tested several variations and my husband firmly believes there should be double the amount of instant coffee in this recipe. His version dissolves 5 tablespoons of instant coffee in 1/2 a cup of warm milk.

My version, that is published below dissolves 2 1/2 tablespoons of instant coffee in 1/4 cup of hot water and then blends with the cold milk. We both like coffee, but through experimenting found the strength of the flavor is a personal preference.

We do agree that chocolate fudge pudding is too overwhelming. Fudge is a big powerful flavor that is difficult to accent with mocha.

My kids say, “If you don’t put a lot of mocha because you’re not a big mocha fan then you don’t taste the coffee very much.” They obviously want the coffee omitted.

Step By Step Instructions

Heat the water and dissolve the coffee. Then set in the refrigerator to cool. Wait at least 30 minutes before doing the next steps for best results.

During this time the cookies can be crushed.

Set out two mixing bowls. Use one to beat together softened cream cheese, butter and powdered sugar.

Use the other bowl to whisk pudding mix into the milk. Then stir in cool coffee.

Gently fold the Cool Whip into the pudding.

Then spooning small amounts of the cream cheese mixture stir often and keep stirring until the mixture is smooth.

Layer half of the Oreos in the bottom of a dish.

Then carefully spoon pudding over the cookies.

Top remaining cookies on top.

Tightly cover and chill for a couple hours before serving.

Recipe Tips

• Instant Espresso would also work, but we haven’t tested this product in this recipe.
• Oreos can be ground up in a food processor, but we like using a rolling pin hitting the cookies gently in a partially open self sealing bag to get bigger pieces.
• Can easily be made a day ahead and refrigerated.
• Leftovers last for up to 3 to 4 days in the fridge, but are best within 1 to 2 days.

More Easy No-Bake Dessert Recipes

Cherry Salad is a super sweet mixture that creates a pretty pink dessert.

Buckeye Graham Cracker Bars are a delightful combination of chocolate and peanut butter.

Chocolate Eclair Cake puts chocolate icing on a rich pudding mixture with a graham cracker crust.