Ingredients
Equipment
Method
Step-by-Step Instructions
- Crush 24 Oreos in a zip-top bag and spread evenly in a greased 9x13 inch baking dish to form a crust.
- In a mixing bowl, beat 8 oz cream cheese and 1/2 cup softened butter until smooth. Gradually blend in 1 cup powdered sugar and 8 oz Cool Whip until fluffy.
- In another bowl, whisk together 2 cups milk and 1 package instant vanilla pudding until thickened, about 2 minutes.
- Fold the pudding into the cream cheese mixture until well combined.
- Pour the mixture over the crushed Oreo base and spread evenly.
- Crush 12 Oreos finely and sprinkle over the top of the dessert.
- Cover with plastic wrap and refrigerate for at least 3 hours. Decorate with colorful Easter candies before serving.
Nutrition
Notes
For optimal texture, ensure cream cheese is softened and Oreo crumbs are fine. Keep candy toppings fresh until serving.
