Easter Oreo Cookie Casserole
Ingredients
- 1 package 14 oz chocolate sandwich cookies, finely crushed
- 8 oz cream cheese softened
- 1/4 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 like M&Ms or candy eggs
- 1/2 cup mini chocolate sandwich cookies for garnish
Substitution Ideas:
- Use golden Oreos for a vanilla twist.
- Swap vanilla pudding for lemon or cheesecake flavor.
Instructions
Step 1: Prepare the Crust
- Crush the cookies using a food processor or a zip-top bag and rolling pin. Set aside 1/2 cup for topping. Press the remaining crumbs into the bottom of a 9×13-inch dish to form a crust.
- Tip: For a firmer crust, chill the base while preparing the filling.
Step 2: Make the Cream Cheese Layer
- In a large mixing bowl, beat together the cream cheese, butter, and powdered sugar until smooth and fluffy.
Step 3: Prepare the Pudding
- In a separate bowl, whisk the vanilla pudding mix with cold milk for 2 minutes, or until thickened.
Step 4: Combine Layers
- Fold the pudding into the cream cheese mixture, then gently fold in half of the whipped topping.
- Spread the mixture evenly over the crust.
Step 5: Top and Decorate
- Spread the remaining whipped topping over the cream layer.
- Sprinkle the reserved cookie crumbs, pastel candies, and mini sandwich cookies on top.
Step 6: Chill and Serve
- Cover and chill for at least 2 hours, or overnight for best results.
- Slice into 12 squares and serve chilled.
Notes
- Use Full-Fat Cream Cheese: For a creamier texture.
- Chill Tools: Use a cold bowl for whipping to maintain consistency.
- Decorate Creatively: Add sugar bunnies, sprinkles, or edible flowers.
- Neat Slicing: Use a clean, sharp knife and wipe between cuts.