Easter Oreo Cookie Casserole
Easter Oreo Cookie Casserole is a delightful dessert that combines layers of crushed chocolate cookies, cream cheese, and a rich vanilla pudding filling, topped with colorful candies.
Ingredients
Scale
- 1 package (14 oz) chocolate sandwich cookies, 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 (like M&Ms or candy eggs)
- ½ cup mini chocolate sandwich cookies for garnish
Instructions
- Prepare the Crust: Crush the cookies using a food processor or a zip-top bag and rolling pin. Set aside ½ cup for topping. Press the remaining crumbs into the bottom of a 9×13-inch dish to form a crust.
- Make the Cream Cheese Layer: In a large mixing bowl, beat together the cream cheese, butter, and powdered sugar until smooth and fluffy.
- Prepare the Pudding: In a separate bowl, whisk the vanilla pudding mix with cold milk for 2 minutes, or until thickened.
- 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.
- 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.
- Chill and Serve: Cover and chill for at least 2 hours, or overnight for best results. Slice into 12 squares and serve chilled.
Notes
For a firmer crust, chill the base while preparing the filling.
Substitution Ideas: Use golden Oreos for a vanilla twist or swap vanilla pudding for lemon or cheesecake flavor.
Nutrition
- Calories: 250
- Sugar: 16g
- Protein: 3g