Easter Oreo Cookie Casserole

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With colorful chocolate eggs, crushed Oreos, and layers of sweet creamy filling, this Easter Oreo Cookie Casserole is a festive dessert that feels as joyful as a spring morning. Perfect for potlucks, Easter brunches, or just an indulgent family treat, it’s a no-bake, crowd-pleasing wonder with layers that look stunning in a trifle bowl.

This treat combines the nostalgic crunch of Oreo cookies with a luscious whipped filling, topped with bright candy-coated eggs that make it feel straight out of an Easter basket. Whether you’re assembling it the night before or the morning of, it’s guaranteed to bring smiles to the dessert table.

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Ingredients for this Easter Oreo Cookie Casserole

• 1 family-size pack of Oreo cookies (divided, some whole, some crushed)
• 1 package (8 oz) cream cheese, softened
• 1/2 cup powdered sugar
• 1 container (8 oz) whipped topping (like Cool Whip), thawed
• 1 box (3.4 oz) instant vanilla pudding mix
• 2 cups cold milk
• 1/2 tsp vanilla extract
• 1 cup mini marshmallows (optional, for extra texture)
• Assorted candy-coated Easter eggs or mini chocolate eggs for topping
• Extra whipped topping or crushed Oreos for garnish (optional)

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Step 1: Prepare the Pudding Mixture

In a large mixing bowl, whisk together the vanilla pudding mix and cold milk until it thickens (about 2 minutes). Set aside to chill slightly while you prepare the cream cheese layer.

Step 2: Make the Cream Cheese Filling

Using a hand mixer or stand mixer, beat the softened cream cheese and powdered sugar together until smooth and fluffy. Gently fold in the whipped topping and a splash of vanilla extract. This mixture should be light and airy.

Step 3: Crush the Oreos

Take about two-thirds of the Oreo cookies and place them in a zip-top bag. Use a rolling pin or the bottom of a glass to crush them into small chunks. You can also pulse them a few times in a food processor. Reserve the remaining cookies to use whole or halved for topping and layering.

Step 4: Layer the Casserole

Start with a base layer of crushed Oreos in the bottom of a trifle dish or casserole pan. Add a layer of the cream cheese filling, then a layer of the pudding. Repeat the layers as needed, finishing with a final dollop of cream or pudding on top.

Step 5: Decorate and Chill

Top the casserole with whole Oreo cookies and colorful Easter egg candies. If using mini marshmallows or extra whipped topping, sprinkle them over the top as a finishing touch.

Cover and refrigerate for at least 2 hours (or overnight) to allow the layers to meld together. Serve chilled with a big spoon.

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Frequently Asked Questions

How far in advance can I make this casserole?

You can prepare it up to 24 hours in advance. Just keep it refrigerated and add any delicate toppings (like candy eggs) right before serving.

Can I use different pudding flavors?

Yes! While vanilla pudding is classic, white chocolate or cheesecake flavored pudding would also work well and complement the Oreos.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely. Just make sure it’s whipped to stiff peaks and gently folded into the cream cheese mixture so the texture remains fluffy.

What type of Oreos work best?

Regular or double-stuffed classic Oreos are ideal. However, you can experiment with Golden Oreos or flavored varieties for a fun twist.

Is this recipe suitable for kids to help with?

Definitely! Crushing Oreos, layering fillings, and topping with candies are all fun and easy tasks for little helpers.

Can I serve this warm?

This dessert is best served chilled to maintain its layered structure and creamy consistency.

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