• 1 package (14.3 ounces) Golden Oreo cookies
    • 1/2 cup salted butter, melted
    • 2 packages (3.4 ounces, each) instant lemon pudding mix
    • 3 ¼ cups milk
    • 2 containers (8 ounces, each) Cool Whip, thawed
    • 1 block (8 ounces) cream cheese, softened
    • cup powdered sugar


    • Crush all Oreo cookies in a food processor or crush with a rolling pin in a large ziplock bag. (They can be as thick or fine crumbs as you prefer.) Reserve 3/4 cup of the crushed Oreos for the topping.

  • Grease a 9×13-inch baking dish very generously with non-stick spray. Pour the remaining crumbs in the prepared dish; spreading out evenly. Pour the melted butter all over the crumbs. Mix together and then gently press this down into the bottom of the pan to create the crust. (Don’t compact it too much otherwise it will be hard to cut the crust.)
  • In a medium bowl, mix together both lemon pudding mixes and the milk. Whisk well to combine. Cover bowl and place in the fridge for 5 minutes to thicken.
  • In a separate bowl, place the cream cheese inside. Blend the cream cheese until smooth. Then blend in the powdered sugar until combined. Fold in one container of cool whip. Spread this mixture very gently and evenly all over the Oreo crust.
  • Spread the lemon pudding evenly over the cream cheese layer. Then spread the remaining container of cool whip over the top. Sprinkle the remaining crushed Oreos all over the top. Cover and chill in fridge for 2 hours before serving. Cut into squares and enjoy!

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