🍰 Easter Oreo Cookie Casserole 🐇
Ingredients
1 package (16 oz) Oreo cookies, divided
8 oz cream cheese, softened
1 cup powdered sugar
1 container (12 oz) frozen whipped topping, thawed (such as Cool Whip), divided
1 package (3.4 oz) instant vanilla pudding mix
1 ½ cups cold milk
Green food coloring (optional, for a festive touch)
Easter-themed sprinkles or candy (optional, for decoration)
Instructions
Prepare the Crust: Crush 20-22 Oreo cookies (about half the package) into fine crumbs using a food processor or by placing them in a resealable bag and crushing with a rolling pin. Mix the crumbs with ¼ cup of melted butter or margarine until the texture resembles wet sand. Press the mixture evenly into the bottom of an 8x8-inch or 9x9-inch baking dish to form the crust. Set aside.
Make the Cream Cheese Layer: In a medium mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix until fully combined. Fold in 1 cup of the thawed whipped topping until the mixture is light and fluffy. Spread this layer evenly over the Oreo crust. Place the dish in the refrigerator while you prepare the next layer.
Prepare the Pudding Layer: In a separate bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until thickened. If desired, stir in a few drops of green food coloring to give the pudding a pastel hue. Spread the pudding evenly over the cream cheese layer.
Add the Whipped Topping Layer: Spread the remaining whipped topping over the pudding layer, creating a smooth, even surface.
Decorate: Coarsely chop the remaining Oreo cookies and sprinkle them generously over the top of the casserole. Add Easter-themed sprinkles or candy for a festive finishing touch.
Chill and Serve: Refrigerate the casserole for at least 2 hours (or overnight) to allow the layers to set. Slice into squares and serve chilled.