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Easter Oreo Cookie Casserole


  • Author: Nora Sinclair
  • Total Time: 2 hours 20 minutes
  • Yield: Serves 8-10

Description

Get ready to impress your guests this spring with a no-bake dessert that’s as cheerful as the season itself. The Easter Oreo Cookie Casserole is a quick dessert idea that combines layers of crushed Oreo cookies, creamy vanilla pudding, and a luscious whipped cream cheese filling. It’s perfect for holiday brunches, easy Easter desserts, or when you need sweet food ideas that come together with little effort.

This easy recipe is ideal for both beginner and seasoned home cooks, with its balance of texture and flavor winning over both kids and adults. With festive candy eggs on top, it adds a pop of color and fun to your dessert table, making it one of the best Easter treats you’ll want to make year after year.


Ingredients

1 family-size pack of Oreo cookies (divided)

1 package (8 oz) cream cheese, softened

1/2 cup powdered sugar

1 container (8 oz) whipped topping, thawed

1 box (3.4 oz) instant vanilla pudding mix

2 cups cold milk

1/2 tsp vanilla extract

1 cup mini marshmallows (optional)

Assorted candy-coated Easter eggs or mini chocolate eggs


Instructions

  1. In a bowl, whisk together pudding mix and milk until thickened. Chill slightly.
  2. In a separate bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping and vanilla extract.
  3. Crush about 2/3 of the Oreo cookies and reserve the rest for topping.
  4. In a trifle dish or pan, layer crushed Oreos, cream cheese filling, and pudding. Repeat as needed.
  5. Top with whole Oreos and Easter candies. Add marshmallows or extra whipped topping if desired.
  6. Cover and refrigerate for at least 2 hours or overnight. Serve chilled.
  • Prep Time: 20 minutes
  • Chill Time: 2 hours (minimum)
  • Category: Dessert