A delightful and festive no-bake dessert perfect for Easter celebrations, featuring a creamy chocolate filling layered with crunchy cookie crust.
Author:Emma Rossi
Prep Time:30 minutes
Cook Time:0 minutes
Total Time:2 hours 30 minutes
Yield:12 servings 1x
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
15.5 oz chocolate sandwich cookies (Oreo brand recommended)
3/4 cup butter (Kerrygold unsalted preferred)
8 oz cream cheese (room temperature)
1.25 cups powdered sugar (sifted)
3 cups milk
6.8 oz chocolate pudding mix (Jell-O brand instant)
16 oz whipped topping
1 teaspoon vanilla extract
1 cup candy-coated chocolate pieces
20 marshmallow chicks
Instructions
In a medium bowl, combine softened cream cheese, butter, and sifted powdered sugar. Beat with an electric mixer on medium speed until light and fluffy (2-3 minutes).
In a separate bowl, whisk together milk and instant chocolate pudding mix until smooth (about 1-2 minutes). Pour this pudding into the cream cheese mixture and fold gently until combined.
Add vanilla extract to the pudding mixture and gently fold in the whipped topping in two additions.
Crush the chocolate sandwich cookies into fine crumbs and larger chunks. Spread half of the crushed cookies in an even layer at the bottom of a 9×13 inch baking dish.
Pour the pudding-whipped topping mixture over the cookies and spread evenly. Top with the remaining crushed cookies, pressing them gently into the pudding layer.
Cover the casserole with plastic wrap and refrigerate for at least 2 hours (up to 6 hours is ideal).
Before serving, scatter candy-coated chocolate pieces and arrange marshmallow chicks over the top of the chilled casserole. Optionally add edible grass around the edges.
Serve directly from the dish, scooping down to get all the layers.
Notes
This dish can be made ahead of time, making it great for parties.
For a festive look, consider adding edible grass around the edges.
Maintain the airy texture by folding in the whipped topping gradually.