Every Easter, my family looks forward to something sweet and festive on the dessert table. One year, while rummaging through the pantry, I tossed together some Oreos, pudding, and whipped topping, and this Easter Oreo Cookie Casserole was born. It quickly became a favorite and now it’s a must-have every spring.
This no-bake dessert is light, creamy, and packed with classic Oreo flavor. The pastel-colored sprinkles on top give it just the right touch of Easter charm. Whether you’re hosting brunch, a spring gathering, or just need a kid-friendly treat, this is the perfect make-ahead dessert.
Why You’ll Love Easter Oreo Cookie Casserole
- No baking required: Perfect for busy holiday prep.
- Kid-friendly: Oreos and pudding? Yes, please!
- Festive and fun: Sprinkles and creamy layers make it a springtime showstopper.
- Make-ahead dessert: Ideal for preparing the night before.
- Easily customizable: Try with golden Oreos or pastel M&Ms.
Ingredients You’ll Need
- 1 package (8 oz) cream cheese, softened
(Let sit at room temperature for easy mixing) - 1 cup powdered sugar
(Sift for smooth consistency) - 1 container (8 oz) frozen whipped topping, thawed
(Cool Whip works perfectly) - 1 teaspoon vanilla extract
(Adds warmth and flavor depth) - 1 package (16 oz) Oreo cookies, divided
(Crush half for the base, chop the rest for topping) - 1 large box (5.9 oz) instant vanilla pudding mix
(French vanilla adds extra richness) - 3 cups cold milk
(Whole milk yields a creamier filling) - Pastel-colored sprinkles (optional)
(Adds festive flair)
Step-by-Step Instructions
- Crush half the Oreos and press into the bottom of a 9x13-inch dish. Reserve the other half for topping.
- Make the cream layer: In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla; mix until combined. Fold in half of the whipped topping.
- Spread cream layer over the crushed Oreo base.
- Prepare pudding: In a separate bowl, whisk together the pudding mix and cold milk until thickened, about 2 minutes.
- Layer pudding over the cream cheese layer evenly.
- Top with remaining whipped topping.
- Sprinkle chopped Oreos and pastel-colored sprinkles on top.
- Chill for at least 2–3 hours before serving, or overnight for best results.
Serving and Storage Tips
Serve this Easter Oreo Cookie Casserole chilled, straight from the fridge. It’s lovely on its own, or with a few extra dollops of whipped topping or even fresh berries.
Storage:
- Cover and refrigerate for up to 4 days.
- Not recommended for freezing as texture may change.
- Best made the day before for the flavors to meld.
Helpful Notes
- Use a food processor for quickly crushing Oreos.
- Swap regular Oreos for Golden or seasonal pastel-colored Oreos.
- Add pastel mini marshmallows or chopped candy for a fun variation.
- Use dairy-free whipped topping and milk to make it allergy-friendly.
- For a richer taste, add a layer of white chocolate chips or drizzle with white chocolate.
Frequently Asked Questions
- Can I make this ahead of time?
Yes! In fact, it tastes even better after sitting overnight in the fridge. The flavors blend beautifully, and the texture becomes perfectly set. - Can I use different pudding flavors?
Absolutely. White chocolate, cheesecake, or even lemon pudding can give this dessert a fresh twist. Just make sure it's instant pudding for the correct consistency. - Can this be made gluten-free?
Yes, simply substitute regular Oreos for a gluten-free version. Double-check your pudding mix and whipped topping as well to ensure they’re gluten-free. - How do I crush the Oreos?
Place them in a sturdy zip-top bag and crush with a rolling pin for chunkier pieces, or pulse in a food processor for a finer crumb. - Can I double the recipe?
Definitely. Use a larger or deeper casserole dish to accommodate the extra layers. It’s a great way to serve a crowd. - What’s the best way to transport this dessert?
Cover tightly with plastic wrap and aluminum foil, then place in a cooler bag with an ice pack if traveling. It holds up well when chilled. - Can I add fruit or other mix-ins?
Yes! Try layering sliced strawberries, bananas, or mini marshmallows between the cream and pudding layers for added flavor and texture.
Final Thoughts
This Easter Oreo Cookie Casserole is a fun, festive, and foolproof dessert that brings springtime joy to any celebration. With its creamy layers, Oreo crunch, and cheerful sprinkles, it’s sure to become a holiday favorite. It’s one of those desserts that feels special but is incredibly simple to put together.
Whether you’re making it for an Easter brunch, a spring baby shower, or just because, this no-bake treat checks all the boxes: easy, delicious, and delightfully nostalgic. Plus, it’s endlessly adaptable — you can make it your own with different cookies, flavors, or toppings.
If you make this treat, I’d love to see your creations! Leave a comment below, share the recipe with a friend, or tag me on social media with your adorable Easter dessert. Happy Spring and happy baking!
Easter Oreo Cookie Casserole
Ingredients
- 1 package 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 container 8 oz frozen whipped topping, thawed
- 1 teaspoon vanilla extract
- 1 package 16 oz Oreo cookies, divided
- 1 large box 5.9 oz instant vanilla pudding mix
- 3 cups cold milk
- Pastel-colored sprinkles optional
Instructions
- Crush half of the Oreo cookies and press into the bottom of a 9x13-inch dish. Reserve the other half for topping.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract; mix until combined.
- Fold in half of the whipped topping. Spread this mixture over the crushed Oreos.
- In a separate bowl, whisk together the pudding mix and cold milk for about 2 minutes until thickened.
- Spread the pudding over the cream cheese layer evenly.
- Top with remaining whipped topping.
- Chop remaining Oreos and sprinkle over the top, followed by pastel sprinkles if using.
- Chill for at least 2–3 hours or overnight before serving.
Notes
- For best results, use whole milk and instant pudding.
- Golden Oreos or pastel Oreos are a great festive swap.
- Add sliced strawberries, mini marshmallows, or white chocolate chips for extra flair.
- Use gluten-free cookies and dairy-free alternatives to accommodate dietary needs.
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