Easter Oreo Cookie Casserole
This no-bake Easter Oreo Cookie Casserole layers crushed Oreos, sweet cream cheese, vanilla pudding, and whipped topping, finished with festive sprinkles.
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.