March 26, 1989Posted: March 27, 2010
Happy 21st Uncle Kev! We were so excited to FINALLY initiate our baby brother into the 21 club! Wow- makes me feel really old… Here are a few pictures from the before (Vegas that is) party! Tugger took all his guys to Las Vegas for the weekend to really ring in the 22 year… we are all anxiously awaiting those pictures and hoping they are family friendly enough to post!
Kay, Kev, Ava and Bernie
Kev’s birthday cake request was for something resembling the old ‘dirt and worms’ dessert… anyone remember that one from like first grade? Chocolate pudding, worms, whipped cream and oreo crumbs???
Kev didn’t really think through the whole blow as hard as you can to get all of your candles out… the table and photographer (me) were covered in those cookie crumbs 🙂
I wasn’t sure if everyone would be as enthusiastic about the gummy worm part of the pie as KT, so they just hung out on top 🙂
When it comes to dessert I have a really hard time not improvising— so here’s my (grown-up) version of ‘dirt and worms’:
- 1 package (8 oz) mini oreos, crushed
- ½ sleeve graham crackers, crushed (set aside one ½ to one cup of the cookie crumbs to top pie with)
- 5 tablespoons unsalted butter, melted
Preheat oven to 350 degrees F.
Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a greased 9-inch pie pan. Bake in oven for 10 minutes. Let cool.
- 1 package (8 ounces) cream cheese, softened
- 1 cup confectioners’ sugar
- 1 teaspoon unsweetened cocoa powder
- 1 cup frozen whipped topping, thawed (save the rest of the container to top the pie with)
In a bowl, beat cream cheese and confectioners’ sugar and cocoa until smooth. Fold in 1 cup whipped topping. Spread over crust. Put in fridge to set while you make the next layer.
- 2 cups cold milk
- 2 package (3.9 ounces each) instant chocolate pudding mix
In another bowl, whisk milk and pudding mix for 2 minutes. Spoon over cream cheese layer. Refrigerate for 15 minutes or until set.
(I think for next time I would do this layer closer to the crust- maybe after the cream cheese layer- because it sets up much firmer than the pudding)
- 1 bar (4 oz) dark chocolate -I used Dove
- Equal amount of Heavy Whipping Cream (about a third cup)
Put cream in a microwave safe glass bowl and heat on high for 2-3 minutes, until just about to boil.
Put chocolate in a medium sized glass bowl and pour hot cream over.
Let sit for a minute or two then stir until completely smooth.
Just freeze the ganache for a few hours until very firm, then whip in your electric mixer, about 5 minutes, until fluffy. Be careful not to over-whip the ganache, however, or you’ll end up with chocolate butter!
Refrigerate until set.
Spread remaining whipped topping over entire pie
Top with reserved cookie crumbs and (if you are making this for a child) Gummy Worms!