An adaptation of the original Worms in the Mud to make it gluten and dairy free, but still delicious

Dairy-free worms in the mud

Ok, so anyone who knows us, knows that ‘Worms in the Mud’ is one of our favorite desserts.  So much so, that when I asked Grant what he would like for a birthday cake one year, he wanted Worms in the Mud.  The original recipe I posted ages ago and can be found here.  As mentioned on that page, we found the recipe from a VeggieTales DVD.  And have made it MANY times.

The problem is that the original recipe is full of gluten and dairy components, using Oreo cookies and cream cheese, Cool Whip and milk for the instant pudding.  I’ve managed to combat the gluten issues by using my chocolate peanut butter cookies as a base (recipe here), but it’s been a lot of trial and error to get the dairy components removed while still tasting awesome.  I’ve found that instant pudding mixes are the savior – this recipe does use 3 packets of the stuff, as well as 3 tins of coconut cream, but the dessert IS meant to be shared between a high number of people.  And it’s a special dessert that you wouldn’t make every day.  So, it’s worth it.  Trust me!

I recently took this to a friend’s house for dinner and she commented that this was was the best ‘dirt cake’ (obviously another name for what we call Worms in the Mud) that she had ever had, even with the gluten and dairy restrictions.  You all have my permission to make either the original or this one.  Or both!  And let me know what you think in the comments section below!

Worms in the mud (dairy free)
Serves 16
Print
Prep Time
30 min
Cook Time
10 min
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
10 min
Total Time
2 hr 30 min
201 calories
27 g
12 g
10 g
5 g
2 g
46 g
255 g
20 g
0 g
6 g
Nutrition Facts
Serving Size
46g
Servings
16
Amount Per Serving
Calories 201
Calories from Fat 80
% Daily Value *
Total Fat 10g
15%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 12mg
4%
Sodium 255mg
11%
Total Carbohydrates 27g
9%
Dietary Fiber 2g
8%
Sugars 20g
Protein 5g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the crust
  1. 1 cup peanut butter
  2. 1 egg
  3. 1/2 cup brown sugar
  4. 1 tsp baking soda
  5. 1/4 cup cocoa powder
  6. 1 tbs coconut oil, melted
For the white layer
  1. 1 packet instant pudding mix - white chocolate flavor
  2. 1 packet instant pudding mix - cheesecake flavor
  3. 2 tins coconut cream
For the chocolate layer
  1. 1 packet instant pudding mix - chocolate flavor
  2. 1 tin coconut cream
  3. Gummy worms
For the crust
  1. Preheat oven to 350F and prepare a baking tray with parchment paper or non-stick spray.
  2. Mix all ingredients except the coconut oil together in a medium bowl.
  3. Scoop 1 tbs balls and place on baking tray.
  4. Bake for 9 mins and allow to cool slightly.
  5. Measure 250g of the cookies and crush into crumbs (either in a food processor, or by hand in a Ziploc bag).
  6. Pour into a bowl and add melted coconut oil. Mix until the crumbs begin to stick together.
  7. Spoon into a 8x8" dish and press down to form a crust layer. Chill while making the other layers.
For the white layer
  1. Combine the pudding mixes and coconut cream together using a hand mixer.
  2. Pour over the top of the crust and chill while making the chocolate layer.
For the chocolate layer
  1. Combine the pudding mix and coconut cream together using a hand mixer.
  2. Pour over the top of the white layer.
  3. Using some of the leftover cookies from the crust, crumble on top of the chocolate layer and add gummy worms as desired.
  4. Keep in refrigerator until ready to serve.
beta
calories
201
fat
10g
protein
5g
carbs
27g
more
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