Easter Dirt Cake Casserole (Print Version)
# Ingredients:
→ Base & Structure
01 -
1 package (14 oz) Oreo cookies, crushed
02 -
1 package (8 oz) cream cheese, softened
03 -
¼ cup unsalted butter, softened
04 -
1 cup powdered sugar
→ Filling
05 -
1 package (3.4 oz) instant vanilla pudding mix
06 -
2 cups cold milk
07 -
1 container (8 oz) whipped topping (Cool Whip), thawed
→ Decorations
08 -
1 cup pastel-colored candy-coated chocolates (e.g., M&M's)
09 -
½ cup mini Oreo cookies (for topping)
# Instructions:
01 -
Use a food processor or place Oreos in a zip-top bag and crush them with a rolling pin. Set aside ½ cup of the crushed Oreos for the final layer. Spread the remaining crushed Oreos evenly into the bottom of a 9×13-inch baking dish.
02 -
In a mixing bowl, beat the cream cheese, softened butter, and powdered sugar until smooth and creamy. Gently fold in the thawed Cool Whip until fully combined.
03 -
In a separate bowl, whisk together the vanilla pudding mix and cold milk until thickened. Allow the pudding to sit for about 5 minutes to thicken properly. Gently fold the pudding into the cream cheese mixture until smooth.
04 -
Evenly spread the cream cheese pudding mixture over the Oreo base in the baking dish. Sprinkle the reserved ½ cup of crushed Oreos over the top.
05 -
Add mini Oreos and pastel-colored candy-coated chocolates on top for a festive Easter touch. Cover and refrigerate for at least 2 hours to allow the layers to set properly.
# Notes:
01 -
This Easter Dirt Cake Casserole is a delightful no-bake dessert that combines the crunchy goodness of Oreos with a creamy, fluffy filling.
02 -
For best results, chill for at least 2 hours to allow flavors to meld properly.
03 -
Make sure to use softened cream cheese for a smooth, lump-free filling.
04 -
This dessert tastes best when properly chilled and served cold.