Description
Looking for a festive no-bake dessert that’s easy, colorful, and crowd-pleasing? This Easter Oreo Cookie Casserole is a perfect addition to your spring celebration. With layers of crushed Oreos, a sweet and creamy filling, and cheerful candy toppings, it’s a showstopping treat that’s rich, fluffy, and packed with fun. Ideal for anyone in need of quick breakfast ideas, easy dinner desserts, or party-ready food ideas. A playful twist on a classic cookie casserole, this easy recipe is a surefire way to make your Easter extra special.
Ingredients
Scale
- 1 package (14.3 oz) Oreo cookies (regular, not double-stuffed)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (like Cool Whip)
- 1/3 cup milk
- 1 cup Easter candy eggs (chocolate or candy-coated)
- 1/2 cup mini Oreos (optional, for garnish)
Instructions
- Place Oreos in a zip-top bag and crush into coarse crumbs with a rolling pin.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until fully combined.
- Gently fold in the whipped topping to create a light, fluffy mixture.
- In a trifle dish or 9×13 pan, layer half of the crushed Oreos.
- Spread half of the cream mixture over the Oreo layer.
- Repeat with the remaining crushed Oreos and top with the rest of the cream mixture.
- Drizzle milk over the layers to slightly soften the Oreos.
- Decorate the top with candy eggs and mini Oreos.
- Chill in the refrigerator for at least 3 hours before serving.