Easter Oreo Cookie Casserole

Ingredients:

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

½ cup mini chocolate sandwich cookies for garnish

Directions:

In a bowl, mix the crushed cookies with the softened butter until combined.

Press the mixture evenly into the bottom of a 9x13-inch dish to form the crust.

In a large bowl, beat the softened cream cheese and powdered sugar until smooth.

In a separate bowl, whisk the vanilla pudding mix with cold milk until thickened (about 2 minutes).

Fold the pudding into the cream cheese mixture, then gently fold in the whipped topping.

Spread the creamy filling evenly over the cookie crust.

Sprinkle the pastel candy-coated chocolates and mini chocolate sandwich cookies on top for a festive look.

Chill and Serve:

Refrigerate for at least 2 hours before serving to allow the layers to set.

Slice and enjoy this fun, no-bake Easter treat!

Prep Time: 15 minutes | Chilling Time: 2 hours | Total Time: 2 hours 15 minutes

Kcal: 380 kcal | Servings: 12 servings

Tips:

For an extra chocolatey twist, drizzle melted chocolate over the top before chilling.

Swap vanilla pudding for chocolate pudding for a double-chocolate version!