Ingredients
- 1 package (14 oz) chocolate sandwich cookies (Oreos), finely crushed
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 8 oz whipped topping, thawed
- 1 cup pastel-colored candy-coated chocolates (M&M’s or similar)
- ½ cup mini chocolate sandwich cookies (Oreos) for garnish
Instructions
1. Make the Cookie Crust
- Crush the Oreos into fine crumbs using a food processor or rolling pin.
- Reserve ½ cup of the crumbs for topping.
2. Mix the Creamy Layer
- In a bowl, beat cream cheese and butter together until smooth.
- Gradually add powdered sugar and mix until fully blended.
3. Prepare the Pudding Layer
- In another bowl, whisk the vanilla pudding mix with cold milk until thick.
- Gently fold in the whipped topping to create a light and fluffy texture.
4. Assemble the Casserole
- In a 9×13-inch dish, spread half of the crushed Oreos evenly and press them down slightly.
- Spread the cream cheese layer over the cookies and smooth it out.
- Next, spread the pudding mixture evenly on top.
- Sprinkle the reserved cookie crumbs over the top.
5. Decorate & Chill
- Scatter pastel-colored chocolates over the casserole.
- Garnish with mini Oreos for extra crunch.
- Cover and refrigerate for at least 2 hours to let the layers set.
6. Serve & Enjoy
- Once chilled, slice and serve this creamy, crunchy, and festive Easter dessert!
Notes
- Chocolate Lover’s Version: Use chocolate pudding instead of vanilla for a richer twist.
- Peanut Butter Twist: Mix 2 tbsp peanut butter into the cream cheese layer for extra flavor.
- Extra Crunch: Add a layer of crushed graham crackers or pretzels between the pudding and cream cheese layers.
- Different Toppings: Swap pastel chocolates for crushed candy canes (for Christmas) or mini marshmallows.
- Prep Time: 15 minutes
- Category: Dessert, No-Bake
- Method: Layering, Chilling
- Cuisine: American
- Diet: Vegetarian
