Introduction

Easter Oreo Cookie Casserole is a festive, no-bake dessert that combines the beloved crunch of Oreo cookies with a creamy, cheesecake-like filling, topped with vibrant Easter candies. This indulgent treat is perfect for Easter gatherings, potlucks, or family celebrations, offering a fun and colorful presentation that kids and adults alike will love. Easy to prepare and requiring minimal ingredients, it’s a showstopping dessert that captures the spirit of spring.

Ingredients for Easter Oreo Cookie Casserole

For the Oreo Crust:

• 2/3 package (about 24-28) regular Oreo cookies, crushed (not Double Stuf)
• 5 tablespoons unsalted butter, melted

For the Creamy Filling of Easter Oreo Cookie Casserole :

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tub (8 ounces) whipped topping (like Cool Whip), thawed
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 1/2 cups cold milk (whole or 2% for best texture)

For the Topping:

• 1/3 package (about 10-12) regular Oreo cookies, crushed
• 1/2 cup pastel M&M’s, mini chocolate eggs, or jelly beans
• 6-8 marshmallow Peeps (bunnies or chicks)
• Edible green grass or green-tinted shredded coconut (optional, for decoration)

Preparation for Easter Oreo Cookie Casserole

Step 1: Prepare the Oreo Crust

1. Place 2/3 of the Oreo cookies in a large zip-top bag and crush them into small chunks using a rolling pin or food processor. Alternatively, pulse in a food processor for a finer crumb.
2. In a medium bowl, combine the crushed Oreos with melted butter, stirring until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of a 9×13-inch baking dish to form the crust. Place in the freezer for 10 minutes to set.

Step 2: Make the Creamy Filling

1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth, about 1-2 minutes.
2. Add powdered sugar and vanilla extract, beating until fully combined.
3. In a separate bowl, whisk the instant vanilla pudding mix with cold milk for 2 minutes until thickened. Do not follow the pudding box instructions; use only 1 1/2 cups milk for a thicker consistency.
4. Fold the pudding into the cream cheese mixture, then gently fold in the whipped topping until smooth and well combined.
5. Spread the creamy filling evenly over the chilled Oreo crust.

Step 3: Add the Topping for Easter Oreo Cookie Casserole

1. Crush the remaining 1/3 of the Oreo cookies and sprinkle evenly over the creamy filling.
2. Refrigerate the casserole for at least 2-4 hours, or overnight, to set and develop flavors.

Step 4: Decorate and Serve

1. Just before serving, decorate with pastel M&M’s, mini chocolate eggs, or jelly beans. Add marshmallow Peeps and edible green grass or green-tinted coconut for a festive Easter touch.
2. Slice into squares and serve chilled.

Variations for Easter Oreo Cookie Casserole

• Chocolate Lover’s: Use instant chocolate pudding instead of vanilla and top with chocolate shavings or mini chocolate chips.
• Gluten-Free: Substitute with gluten-free Oreos for the crust and topping.
• Fruity Twist: Mix in 1/2 cup crushed freeze-dried strawberries or raspberries to the filling for a berry flavor.

Cooking Notes for Easter Oreo Cookie Casserole

• Use regular Oreos, not Double Stuf, as the extra cream can make the crust too soft and greasy.
• Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
• For clean slices, chill the casserole thoroughly and wipe the knife between cuts.

Serving Suggestions

• Serve as a centerpiece dessert at Easter brunch or dinner, paired with fresh fruit or a light salad.
• Offer with a hot coffee or a glass of cold milk to complement the sweetness.
• Present in a glass trifle bowl for a layered, eye-catching display.

Tips about Easter Oreo Cookie Casserole

• Make ahead up to 24 hours in advance, but add Easter candies and Peeps just before serving to prevent bleeding colors or softening.
• Store leftovers in an airtight container in the fridge for up to 3 days. Remove candies before storing to avoid sogginess.
• Freeze for up to 1 month without toppings; thaw in the fridge overnight and decorate before serving.

Prep Time

20 minutes

Cooking Time

0 minutes (chilling time: 2-4 hours)

Total Time

2 hours 20 minutes (including chilling time)

Nutritional Information (per serving, based on 12 servings)

• Calories: 350-400 kcal
• Protein: 4-5 g
• Sodium: 300-350 mg

FAQs

Q1: Can I use homemade whipped cream instead of Cool Whip?
A: Yes, whip 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form. Use immediately, but note it may soften faster than Cool Whip.

Q2: Can I make this in individual cups?
A: Absolutely! Layer the crust, filling, and toppings in small cups or mason jars for single servings. Chill as directed.

Q3: Can I use other cookies?
A: Yes, try Golden Oreos, chocolate sandwich cookies, or Nutter Butters for a different flavor. Adjust butter if needed for the crust.

Q4: How do I prevent a soggy crust?
A: Chill the crust before adding the filling and avoid preparing more than 48 hours in advance, as the crust softens over time.

Conclusion

Easter Oreo Cookie Casserole is a fun, no-bake dessert that brings together creamy, crunchy, and colorful elements for a perfect holiday treat. With its easy preparation and festive flair, it’s ideal for Easter celebrations or any springtime gathering. Try this recipe to create a memorable dessert that’s as delightful to look at as it is to eat!