Delightful Easter Oreo Cookie Casserole
Celebrate spring with this festive no-bake Easter Oreo Cookie Casserole featuring layers of crunchy Oreos, creamy vanilla pudding, tangy cream cheese, and colorful Easter candies. Easy to make and perfect for gatherings!
Equipment
- 9x13-inch baking dish
- Large resealable plastic bag
- Rolling pin or heavy pan
- Medium Mixing Bowl
- Large mixing bowl
- Electric mixer
- rubber spatula
Ingredients
For the Easter Oreo Cookie Casserole
- 1 package family-size Oreo cookies 14.3 oz, roughly crushed with some chunkier pieces reserved
- 1 package instant vanilla pudding mix 5.1 oz
- 3 cups whole milk cold
- 1 package cream cheese 8 oz, softened
- 1 cup powdered sugar
- 1 container frozen whipped topping 8 oz, thawed
- 1.5 cups assorted Easter candies for topping (pastel M&Ms, mini chocolate eggs, jelly beans, etc.)
Instructions
- Step 1: Place Oreo cookies in a large resealable plastic bag and crush with a rolling pin or heavy pan into coarse crumbs, leaving some larger chunks. Press most crumbs evenly into the bottom of a 9x13-inch baking dish to form a firm crust. Reserve about ½ cup of crumbs for topping.
- Step 2: In a medium mixing bowl, whisk together instant vanilla pudding mix and cold whole milk vigorously for about 2 minutes until thickened and smooth. Let sit for 1 minute to set.
- Step 3: In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add powdered sugar and continue beating until fully combined and silky.
- Step 4: Gently fold thawed whipped topping into the cream cheese mixture using a rubber spatula until light and fluffy with no streaks.
- Step 5: Spread the cream cheese mixture evenly over the Oreo crust in the baking dish, smoothing gently. Then spread the prepared vanilla pudding layer evenly over the cream cheese layer.
- Step 6: Sprinkle the reserved Oreo crumbs evenly over the pudding layer, then scatter assorted Easter candies on top for a festive finish.
- Step 7: Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours or overnight to allow layers to set and flavors to meld. Serve chilled.
Notes
Substitute Golden Oreos or gluten-free sandwich cookies for different flavors. Try chocolate or banana pudding mix for variation. Use almond or oat milk for dairy-free options. Fresh whipped cream can replace frozen whipped topping. Add fruit slices or nuts for extra texture and flavor. Store leftovers covered in the fridge up to 3-4 days. Freezing is not recommended.