Description
This no-bake Easter Oreo Cookie Casserole layers crushed Oreos, sweet cream cheese, vanilla pudding, and whipped topping, finished with festive sprinkles.
Ingredients
Scale
- 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.
- Prep Time: 20 minutes
Nutrition
- Calories: 300