Ingredients

Scale

(Serves 12)

Crust & “dirt” layer:

24 gluten-free chocolate sandwich cookies (e.g., Kinn To Go or Glutino—you love GF!)
¼ cup melted butter or coconut oil

Creamy filling:

8 oz (1 block) full-fat cream cheese, softened (you love cream cheese!)
1½ cups cold heavy whipping cream
½ cup powdered monk fruit sweetener (you love blood sugar friendly!)
1 tsp vanilla extract

Optional add-ins:

Sugar-free instant chocolate pudding mix (check ingredients—you love clean labels!)
Gummy worms or sugar-free gummies (for classic “dirt” fun!)

Instructions

1. Make “dirt” crumbs:

Crush GF cookies into fine crumbs (food processor or bag + rolling pin). Mix with melted butter. Press half into bottom of 9×13″ dish; reserve half for topping.

2. Make creamy layer:

Beat cream cheese and powdered sweetener until smooth. In separate bowl, whip heavy cream and vanilla to stiff peaks. Gently fold whipped cream into cream cheese mixture until fluffy.

✅ Optional: Fold in 1 prepared batch of sugar-free chocolate pudding (made with almond milk) for extra richness.

3. Assemble:

Spread creamy filling over crust. Sprinkle reserved cookie crumbs evenly on top. Add gummy worms if using.

4. Chill & serve:

Refrigerate at least 4 hours (or overnight). Serve cold.

💡 Pro Tips for Perfection:
✅ Use room-temp cream cheese—prevents lumps.
✅ Chill bowl & beaters—ensures cream whips properly.
✅ Blood sugar friendly (you love this!):
→ Monk fruit = zero glycemic impact
→ Net carbs: 6g per serving
✅ Low-carb/keto option (you love this!):
→ Choose GF cookies with <3g net carbs/serving
→ Skip gummies or use <5 per pan
→ Already compliant with smart swaps!
✅ Make ahead:
→ Keeps 5 days refrigerated or 1 month frozen
→ Freeze without gummies; add before serving

Storage & Serving Ideas

→ Fridge life: 5 days | Freezer: 1 month
→ Serving ideas:
→ For kids’ parties or potlucks
→ As a playful dessert bar centerpiece
→ With extra cookie crumbles for texture lovers

Prep Time & Nutrition (per serving):