Description
A vibrant, no-bake spring dessert featuring white chocolate pudding, creamy cheesecake-inspired layers, and a crunchy Oreo crust. Perfect for Easter brunch, this playful dirt cake is topped with festive candies for a light and whimsical holiday treat.
Ingredients
- 13.29-ounce package Oreo Cookies
- 8-ounce package cream cheese, softened
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 16-ounce container Cool Whip
- Two 3.4-ounce boxes instant white chocolate or vanilla pudding
- 3 cups whole milk
- 1 teaspoon vanilla extract
- Easter candy (Peeps, candy eggs, edible grass)
Instructions
- Crush approximately two-thirds of the Oreo cookies into a mix of fine crumbs and small chunks, then press them firmly into the bottom of a 9×13-inch pan.
- In a large mixing bowl, beat the softened cream cheese and butter together until the mixture is completely smooth and free of lumps.
- Slowly mix in the powdered sugar until combined, then gently fold in the whipped topping using a spatula to keep the mixture light.
- In a separate bowl, whisk together the pudding powder, milk, and vanilla extract for about two minutes until it begins to thicken.
- Gently fold the thickened pudding into the cream cheese and whipped topping base until the color and texture are uniform.
- Pour the creamy filling over the Oreo base, smooth it out with a spatula, and sprinkle the remaining crushed Oreos over the top.
- Refrigerate the cake for at least 3 to 4 hours, or overnight, then decorate with Peeps and candy eggs just before serving.
Notes
For a perfectly silky filling, ensure the cream cheese is fully softened to room temperature before you begin, as cold cheese will create stubborn lumps. If you are preparing this for a large event, assembling it the night before allows the layers to set firmly and makes it much easier to slice and serve.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American