Description
A playful and comforting layered dessert featuring creamy filling, chocolate cookie crumbles, and cheerful candy toppings, perfect for holidays or gatherings.
Ingredients
- 1 (16 oz) package chocolate sandwich cookies, crushed
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 (3.4 oz) instant vanilla pudding mixes
- 3 cups cold milk
- 8 oz whipped topping (or freshly whipped heavy cream)
- 1 cup mini candy eggs or colorful chocolate candies
- 1/2 cup gelatin-free mini marshmallows
- Optional: pastel sprinkles and mini chocolate chips for garnish
Instructions
- Prepare the crust by mixing the crushed chocolate sandwich cookies with the melted butter until the texture resembles wet sand. Press half the mixture into the bottom of a 9×13-inch baking dish to form an even crust layer.
- Make the creamy filling by beating the softened cream cheese until smooth, then adding powdered sugar and beating until combined. In a separate bowl, whisk together the instant pudding mixes and cold milk for 2 minutes, then let it thicken for 2 more minutes. Fold the pudding into the cream cheese mixture until smooth, then gently fold in the whipped topping.
- Assemble the casserole by spreading half of the creamy filling over the cookie crust. Sprinkle half of the mini marshmallows and mini candy eggs across this layer. Add the remaining cookie crumbs as the next layer, pressing lightly. Spread the remaining filling on top, then finish with the rest of the marshmallows, candy eggs, sprinkles, and mini chips.
- Chill and refrigerate for at least 120 minutes (overnight for best flavor development). Serve chilled with a large spoon or slice like a traditional casserole.
Notes
For best results, soften cream cheese at room temperature and crush cookies finely for a sturdy crust. Refrigerate leftovers for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American