Easter Dirt Cake Casserole
A rich, creamy dessert layered with crushed Oreos and colorful candy-coated chocolates, perfect for Easter celebrations.
Ingredients
For the crust
- 14 oz crushed Oreo cookies Reserve ½ cup for topping
For the creamy filling
- 8 oz softened cream cheese Ensure it's at room temperature
- 0.25 cup softened unsalted butter
- 1 cup powdered sugar
- 3.4 oz instant vanilla pudding mix
- 2 cups cold milk Use less for thicker pudding
- 8 oz thawed whipped topping (Cool Whip) Or homemade whipped cream
For topping
- 1 cup pastel candy coated chocolates (such as M&Ms) For decoration
- 0.5 cup mini Oreo cookies For garnish
Instructions
Create the Crust
- Crush all 14 oz of Oreo cookies and set aside ½ cup of crumbs for topping.
- Press the remaining crumbs into a 9x13-inch dish to form a solid crust.
Prepare the Cream Mixture
- In a mixing bowl, beat together the softened cream cheese, butter, and powdered sugar until smooth.
- Fold in the thawed whipped topping gently until light and fluffy.
Make the Pudding
- In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until thickened.
- Let it rest for five minutes before folding it into the cream cheese mixture until fully incorporated.
Assemble the Casserole
- Spread the creamy filling evenly over the Oreo crust.
- Sprinkle the reserved Oreo crumbs, mini Oreos, and pastel candy-coated chocolates on top.
Chill to Set
- Cover with plastic wrap and refrigerate for at least two hours before serving.
Notes
Serve chilled. Can be stored in an airtight container in the refrigerator for up to 5 days or frozen for a month.