Though it’s been years since I first tried one, I still haven’t outgrown my love of the classic dirt cup. Chocolate pudding, cookie crumbs and a creamy whipped topping all mixed together brings back happy memories of being a kid eating the special treat. This recipe takes that classic dessert to a whole new level. A dirt cup base is spring-ified with carrot-shaped sugar cookies on top. It’s a fun, easy and unique (not to mention cute!) dessert to make for any spring occasion, from birthday parties to Easter potlucks. To start, prepare the pudding base. Combine the milk and instant pudding mixture until set, then stir in the thawed whipped topping and cookie crumbs. Spread the mixture into a square glass baking dish and top with remaining cookie crumbs. Cover the dish and let it set in the fridge for at least an hour. Meanwhile, make the carrot cookies. Prepare the sugar cookie dough using Betty Crocker® sugar cookie mix, butter, flour and an egg. Stir red and yellow food coloring into the dough until it turns a vivid orange color. Use your hands to shape the dough into small “carrots.” Place the carrots on a baking sheet, and score the tops lightly with a sharp knife. Bake cookies until just set, then transfer to a cooling rack to cool completely. Once cookies are fully cooled, squeeze a dab of decorating icing on the back of each cookie. Press a few broken pieces of edible Easter grass (I found mine in the Easter section of my local grocery store) into the icing so it looks like a carrot stem from the front. Place as many carrot cookies as you can fit into the pudding mixture, then serve immediately. There you have it! Carrots in the dirt never tasted so yummy.