Spring always inspires me to create desserts that are playful, colorful, and full of joy. This Easter Oreo Cookie Casseroleis exactly that — layers of crunchy Oreos, silky cream cheese, fluffy whipped topping, and smooth vanilla pudding, all finished off with a rich drizzle of chocolate syrup. It’s easy to make, wonderfully indulgent, and perfect for sharing with family and friends during Easter festivities.
I love serving this dessert at holiday brunches and spring gatherings because it’s one of those dishes that brings everyone back for seconds. Plus, it’s simple enough to whip up the night before, giving you more time to enjoy the day with your loved ones. Let me show you how to put together this irresistible, no-bake treat that everyone will be talking about.
Why You’ll Love This Easter Oreo Cookie Casserole
Here’s why this dessert is always a hit on my spring table:
- No baking required — Just layer, chill, and serve.
- Sweet, creamy, and crunchy — Every bite has the perfect texture.
- Great for feeding a crowd — Perfect for potlucks, family gatherings, or Easter celebrations.
- Make-ahead friendly — Prep it the night before and chill until serving.
- Fun to decorate — You can easily add pastel sprinkles, mini eggs, or edible Easter decorations to the top.
Ingredients You’ll Need
(Serves 10-12 | Prep Time: 15 minutes | Chill Time: 4 hours or overnight)
- 1 package of Oreo cookies
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 2 cups milk
- 1 box of instant vanilla pudding mix
- 1/2 cup chocolate syrup (for drizzling)
How to Make Easter Oreo Cookie Casserole
1. Crush the Oreos
Place the Oreo cookies in a zip-top bag and crush them into small pieces with a rolling pin or use a food processor. I like to leave a few bigger chunks for texture.
2. Make the Cream Cheese Layer
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
3. Fold in the Whipped Topping
Gently fold the whipped topping into the cream cheese mixture. Be careful not to overmix — you want it to stay fluffy and light.
4. Prepare the Vanilla Pudding
In a separate bowl, whisk the milk and instant vanilla pudding mix together for about 2 minutes, until thickened and smooth. Set aside to let it continue to firm up.
5. Start Layering
In a large serving dish, sprinkle a layer of crushed Oreos across the bottom. Then, spread a layer of the cream cheese mixture over the Oreos. Add a layer of vanilla pudding on top of that.
6. Repeat Layers
Continue layering with more crushed Oreos, followed by the remaining cream cheese mixture, and finish with the rest of the pudding.
7. Drizzle with Chocolate Syrup
Drizzle chocolate syrup generously over the top for a finishing touch of sweetness. You can also add pastel sprinkles or mini chocolate eggs if you’re feeling festive.
8. Chill Before Serving
Cover the dish and refrigerate for at least 4 hours, or overnight, to let the layers set and the flavors meld together.
My Favorite Tips for the Best Oreo Cookie Casserole
- Use full-fat cream cheese for the richest, creamiest texture.
- Leave some Oreo pieces chunky for extra crunch in each bite.
- Use cold milk when mixing the pudding for a faster, thicker set.
- Top with extra decorations like pastel sprinkles, crushed candy eggs, or whipped cream rosettes to make it perfect for Easter.
- Serve chilled — This dessert is best enjoyed cold and creamy straight from the fridge.
Fun Variations to Try
- Mint version — Use mint Oreos and drizzle with mint chocolate sauce.
- Peanut butter twist — Add a layer of peanut butter between the cream cheese and pudding layers.
- Strawberry addition — Mix fresh sliced strawberries into the pudding for a fruity flavor.
- Chocolate overload — Add chocolate pudding instead of vanilla for a double-chocolate delight.
Frequently Asked Questions
Q: Can I use flavored Oreos for this recipe?
A: Absolutely! Try golden Oreos, mint, or even birthday cake-flavored Oreos for a fun twist.
Q: How long does this dessert last in the fridge?
A: It will stay fresh in the refrigerator for up to 3 days when covered.
Q: Can I make this ahead of time?
A: Yes! I actually recommend making it the night before to let the layers set and the flavors blend.
Q: Can I use homemade whipped cream?
A: Definitely! Just make sure it’s whipped to stiff peaks so it holds its shape in the layers.
A Sweet and Festive Way to Celebrate Spring
This Easter Oreo Cookie Casserole is everything I want in a spring dessert — creamy, sweet, and filled with layers of fun textures. It’s a recipe that’s easy to make, fun to serve, and perfect for sharing with family and friends. Whether you’re bringing it to an Easter potluck or making it for a cozy spring dinner at home, it’s guaranteed to become a new seasonal favorite.
If you try it out, I’d love to know how it turned out for you! Add your own colorful toppings or variations and share your take on this sweet, celebratory dessert. Enjoy every creamy, chocolatey bite!
Easter Oreo Cookie Casserole – A Sweet Celebration of Spring
Ingredients
- 1 package of Oreo cookies (about 15-20 cookies)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup vanilla pudding mix
- 2 cups milk
- 1 cup whipped topping (like Cool Whip)
- 1/2 cup chocolate syrup
- Optional: colorful sprinkles for garnish
Instructions
- In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- In another bowl, whisk together the vanilla pudding mix and milk until thickened.
- Fold the whipped topping into the cream cheese mixture until well combined.
- In a 9×13 inch baking dish, layer half of the Oreo cookies on the bottom.
- Spread half of the cream cheese mixture over the Oreos, then pour half of the vanilla pudding over the top.
- Repeat the layers with the remaining Oreos, cream cheese mixture, and vanilla pudding.
- Drizzle chocolate syrup over the top and add colorful sprinkles if desired.
- Cover and refrigerate for at least 4 hours or overnight before serving.
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