Description
A festive and creamy no-bake dessert featuring layers of crushed Oreos, a velvety cream cheese-pudding filling, and colorful candy-coated chocolates. Perfect for Easter gatherings and spring celebrations!
Ingredients
- Base & Topping:
- 1 package (14 oz) Oreo cookies, crushed
- ½ cup mini Oreo cookies (for topping)
- Creamy Filling:
- 1 package (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
- 1 container (8 oz) whipped topping (Cool Whip), thawed
- Festive Garnish:
- 1 cup pastel-colored candy-coated chocolates (e.g., M&M’s)
Instructions
- Prepare the Oreo Crust
- Crush the Oreos using a food processor or place them in a zip-top bag and crush with a rolling pin.
- Reserve ½ cup of crushed Oreos for the topping.
- Spread the remaining crushed Oreos evenly into the bottom of a 9×13-inch baking dish.
- Make the Cream Cheese Layer
- In a mixing bowl, beat the softened cream cheese, butter, and powdered sugar until smooth and creamy.
- Gently fold in the thawed Cool Whip until fully combined.
- Prepare the Pudding Mixture
- In a separate bowl, whisk the vanilla pudding mix with cold milk until thickened (about 5 minutes).
- Fold the pudding into the cream cheese mixture until smooth.
- Assemble the Layers
- Spread the cream cheese-pudding mixture evenly over the Oreo base.
- Sprinkle the reserved crushed Oreos over the top.
- Decorate & Chill
- Garnish with mini Oreos and pastel-colored candy-coated chocolates.
- Cover and refrigerate for at least 2 hours to let the flavors meld.
Notes
- Best served cold for the perfect creamy texture.
- Can be made a day in advance and stored in the fridge.
- Keeps well in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American