Ingredients
- 14 oz Oreo cookies, crushed (reserve 1/2 cup)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 3.4 oz instant vanilla pudding mix
- 2 cups cold milk
- 8 oz whipped topping, thawed
- 1 cup pastel candy coated chocolates
- 1/2 cup mini Oreo cookies
Instructions
- Crush Oreo cookies and reserve 1/2 cup for topping.
- Press remaining crumbs into a 9×13-inch dish to form a crust.
- In a bowl, beat cream cheese, butter, and powdered sugar until smooth.
- Fold in whipped topping until light and fluffy.
- In another bowl, whisk pudding mix with cold milk until thickened, then let sit for 5 minutes.
- Fold pudding into the cream cheese mixture until smooth.
- Spread filling evenly over the cookie crust.
- Sprinkle reserved cookie crumbs on top.
- Decorate with mini Oreos and pastel candies.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- Chill longer for cleaner slices and better texture.
- Ensure cream cheese and butter are fully softened to avoid lumps.
- Use homemade whipped cream if preferred.
- Customize toppings with sprinkles or chocolate eggs.
- Store in refrigerator up to 3 days.
- Do not freeze as texture may change.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 28g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
