🍪 Easter Oreo Cookie Casserole 🐰
Ingredients:
For the Base:
1 package (16 oz) Oreo cookies, crushed (about 3 cups)
½ cup unsalted butter, melted
For the Creamy Filling:
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 container (8 oz) frozen whipped topping (such as Cool Whip), thawed
For the Topping:
2 cups miniature marshmallows
1 cup pastel-colored Easter M&Ms or candy-coated chocolates
½ cup shredded coconut (optional, for added texture)
Instructions:
Prepare the Base: In a medium bowl, combine the crushed Oreos and melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of an 8x8-inch baking dish. Place the dish in the refrigerator to set while you prepare the filling.
Make the Filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully combined. Gently fold in the whipped topping until the mixture is light and fluffy.
Assemble the Layers: Spread the creamy filling evenly over the chilled Oreo base. Smooth the top with a spatula, then sprinkle the miniature marshmallows evenly over the filling.
Add the Toppings: Sprinkle the Easter M&Ms and shredded coconut (if using) over the marshmallows to create a colorful and festive finish.
Chill and Serve: Refrigerate the casserole for at least 1 hour to allow the layers to set. Slice into squares and serve chilled for a refreshing and satisfying treat.