1container8 oz whipped topping (Cool Whip), thawed
1cuppastel-colored candy-coated chocolatese.g., M&M’s or Cadbury Mini Eggs
½cupmini Oreo cookiesfor topping
Instructions
Step 1: Crush the Oreos
In a food processor, crush the Oreo cookies into fine crumbs. If you don’t have a food processor, place them in a zip-top bag and crush them with a rolling pin.
Set the crushed cookies aside.
Step 2: Make the Creamy Filling
In a large mixing bowl, beat together the softened cream cheese, butter, and powdered sugar until smooth and creamy.
In a separate bowl, whisk the instant vanilla pudding mix with cold milk for about 2 minutes until thickened.
Gently fold the pudding mixture into the cream cheese mixture until well combined.
Fold in the whipped topping (Cool Whip), mixing until light and fluffy.
Step 3: Assemble the Layers
In a 9x13-inch dish, spread half of the crushed Oreos as the base layer.
Pour the cream cheese and pudding mixture over the Oreo layer, spreading evenly.
Sprinkle the remaining crushed Oreos evenly over the top.
Step 4: Decorate & Chill
Sprinkle pastel-colored candy-coated chocolates and mini Oreo cookies on top for decoration.
Cover and refrigerate for at least 2 hours before serving. This allows the flavors to meld and the texture to set.
Notes
Use a Glass Dish – A clear baking dish lets you see the beautiful layers!
Make It Chocolatey – Swap vanilla pudding for chocolate pudding for a double-chocolate twist.
For Extra Crunch – Add a layer of chopped chocolate or crushed graham crackers between the pudding and cookie layers.
Want a Lighter Version? – Use sugar-free pudding, light cream cheese, and low-fat Cool Whip.
Customize the Toppings – Try adding chopped Reese’s eggs, shredded coconut, or edible Easter grass for a festive touch!