Description

A playful twist on a classic cookie dessert, this Easter Oreo Cookie Casserole features a crunchy Oreo crust layered with a velvety cream cheese mixture and finished with whole Oreos and colorful Easter candy toppings. It’s a no‐bake treat that’s as delightful to look at as it is to eat—ideal for sharing with family and friends during the holiday.

Ingredients

Units Scale

For the Crust:

40 Oreo cookies (crushed into fine crumbs; reserve a few whole for garnish)
4 tablespoons unsalted butter, melted

For the Cream Cheese Layer:

8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream (cold)

For the Topping:

10–12 whole Oreo cookies, halved or quartered
1/2 cup pastel-colored Easter candies (such as mini chocolate eggs or jelly beans)
Optional: White chocolate drizzle for extra decadence

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Instructions

Prepare the Crust:
- In a bowl, combine the crushed Oreo cookies and melted butter until evenly mixed.
- Press the mixture firmly into the bottom of a 9×9-inch (or similar size) casserole dish to create an even layer.
- Refrigerate the crust for 15–20 minutes to set.
Make the Cream Cheese Layer:
- In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
- Spread the cream mixture evenly over the chilled Oreo crust.
Add the Toppings:
- Arrange the halved or quartered whole Oreos over the cream layer.
- Sprinkle the pastel Easter candies evenly across the top.
- If desired, drizzle white chocolate over the assembled dessert for an extra touch of sweetness and elegance.

Chill and Serve:
- Cover the casserole with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.
- When ready to serve, cut into squares and enjoy this festive treat!

Notes

For a firmer texture, use full-fat cream cheese and heavy cream.
The pastel candies can be substituted with your favorite Easter treats or a mix of colored M&M’s.
Keep the dessert refrigerated until serving to maintain its no-bake consistency.
This recipe is ideal for prepping a day in advance, making it a stress-free addition to your holiday spread.

Nutrition

Serving Size: ~1/12th of casserole
Calories: 300 kcal
Sugar: 25 g
Sodium: 210 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0.5g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 40 mg