Festive No-Bake Spring Dessert (Print-Friendly Format)
No-bake dessert with creamy Oreos, fluffy layers, and festive pastel touches for Easter.
# Required Ingredients:
→ Cookie Base and Filling
01 -
1 package (14 oz) Oreo cookies, crushed
02 -
1 package (8 oz) cream cheese, softened
03 -
1/4 cup unsalted butter, softened
04 -
1 cup powdered sugar
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
→ Decorative Toppings
08 -
1 cup pastel-colored candy-coated chocolates (e.g., M&M’s)
09 -
1/2 cup mini Oreo cookies
# How to Make It:
01 -
Crush the Oreo cookies using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Reserve 1/2 cup of the crushed Oreos for topping. Spread the remaining crushed Oreos evenly into the bottom of a 9×13-inch baking dish.
02 -
In a mixing bowl, beat the softened cream cheese, unsalted butter, and powdered sugar until smooth and creamy. Gently fold in the thawed whipped topping until fully combined.
03 -
In a separate bowl, whisk together the vanilla pudding mix and cold milk until thickened. Let the pudding 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 1/2 cup of crushed Oreos over the top.
05 -
Add mini Oreos and pastel-colored candy-coated chocolates on top for garnish. Cover the dish and refrigerate for at least 2 hours to allow the layers to set properly.
# Additional Information:
01 -
Refrigerating for at least 2 hours ensures optimal texture and flavor.
02 -
Make sure the cream cheese is softened for a smooth filling.
03 -
Finely crushed Oreos help create a compact base layer.