This yummy spring time layered dessert starts with crushed golden Oreos lining a casserole dish. A second layer is made with cream cheese, powdered sugar and cool whip. The third layer is made with lemon pudding mix made with milk and poured over the cream cheese layer. More cool whip is spread on top for the last layer.
Course
Dessert
Cuisine
American
Prep Time1hour30minutes
Refrigeration30minutes
Total Time1hour30minutes
Servings12people
Ingredients
1package lemonor golden Oreos
6tbspunsalted buttermelted
8ozPhiladelphia cream cheesesoftened
½cupbutter
1cuppowdered sugar
16ozcontainer cool whip
2boxes3.9 oz instant lemon pudding
3cupsmilk
Lemonsgarnish
Instructions
Crush Oreos in food processor. Place in a Ziploc baggie and add melted butter. Mix well until it is well combined.
Press into the bottom of a 9x13 pan. Spreading to cover the entire bottom of the pan.
In a medium bowl, blend cream cheese, butter, powdered sugar, and ½ of the cool whip. Blend well and pour over the Oreo crust.
In another bowl, make your pudding by adding your milk and instant pudding to the bowl. Whisk together until pudding thickens. Pour over cream cheese layer. Refrigerate at least 5 minutes.
Top with remaining cool whip.
Refrigerate 1 hour before serving.
Recipe Notes
I mix the melted butter and Oreos in a bowl; I didn’t want the hot butter to melt or burn a hole in the baggie.