Heavenly Lemon Oreo Dessert
This easy, no-bake Heavenly Lemon Oreo Dessert is a quick, creamy, and show-stopping treat featuring a bright, zesty lemon twist and a classic Golden Oreo crust. Perfect for pleasing a crowd or a simple sweet craving.
Equipment
- Food processor or large ziplock bag and rolling pin
- 9x13-inch baking dish
- Non-stick Spray
- Medium bowl
- Whisk
- Electric mixer
- Offset spatula or back of a spoon
Ingredients
- 1 package Golden Oreo cookies 14.3 ounces
- 1/2 cup salted butter melted
- 2 packages instant lemon pudding mix 3.4 ounces each
- 3.25 cups milk
- 2 containers Cool Whip 8 ounces each, thawed
- 1 block cream cheese 8 ounces, softened
- 1 cup powdered sugar
Instructions
- Step 1: Crush the entire package of Golden Oreo cookies using a food processor or by placing them in a large ziplock bag and crushing with a rolling pin. Set aside about 3/4 cup of the crushed Oreos for topping.
- Step 2: Spray a 9x13-inch baking dish with non-stick spray. Pour the remaining crushed Oreos into the prepared dish and spread evenly. Pour the melted butter over the crumbs, mix until moistened, then gently press into the bottom of the pan to form the crust.
- Step 3: In a medium bowl, whisk together both packages of instant lemon pudding mix and the milk until well combined and smooth. Cover the bowl and refrigerate for about 5 minutes to allow it to thicken.
- Step 4: In a separate bowl, blend the softened cream cheese with an electric mixer until super smooth and creamy. Blend in the powdered sugar until fully combined. Gently fold in one whole container of thawed Cool Whip. Carefully and evenly spread this mixture over your Oreo crust.
- Step 5: Evenly spread the slightly thickened lemon pudding mixture over the cream cheese layer. Finally, spread the remaining container of Cool Whip over the very top. Sprinkle the reserved crushed Oreos all over for garnish. Cover your dessert and chill it in the refrigerator for at least 2 hours before serving. The longer it chills, the better it sets and slices (overnight is even better).
Notes
Make sure your cream cheese is softened (30 minutes to an hour on the counter) for a smooth, lump-free layer. Ensure Cool Whip is thawed but still cold for best results. For clean layers, gently spread each layer with an offset spatula or the back of a spoon. Store any leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for 3-4 days. While it can be frozen, the texture of Cool Whip might change. You can swap Golden Oreos for regular chocolate Oreos or Nilla Wafers. Experiment with other instant pudding flavors like vanilla, cheesecake, or lime. Garnish with fresh berries (raspberries, blueberries, or sliced strawberries) or lemon zest for extra freshness and color. Consider adding a drizzle of white chocolate, toasted coconut, or lemon curd as alternative toppings.