This Easter Oreo Cookie Casserole is a beloved tradition in my family, passed down from my mother. It’s the perfect no-fuss, make-ahead dessert that always disappears first at the Easter table. The creamy, sweet layers combine with the satisfying crunch of Oreos for a treat both kids and adults adore.

This no-bake layered dessert has been a staple at our Easter gatherings for decades. It brilliantly transforms simple pantry staples into an elegant casserole by alternating a rich, tangy cream cheese filling with a silky chocolate pudding. The magic is in the texture contrast: the crisp, buttery Oreo crust gives way to smooth, creamy layers. For the creamiest results, I always use my KitchenAid stand mixer to beat the filling until it’s flawlessly fluffy. The key is letting it chill completely so the layers set perfectly and the flavors meld together.

Ingredients

• 36 regular-sized Oreo cookies (about 15 oz / 425g), divided
• 1/2 cup (1 stick / 113g) unsalted butter, melted
• 8 oz (226g) full-fat brick-style cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract
• 8 oz (226g) frozen whipped topping (like Cool Whip), thawed
• 3.4 oz (96g) package instant chocolate pudding mix
• 1 cup (240ml) cold whole milk
• Pastel-colored sprinkles, for garnish (optional)

Instructions

1. Begin by preparing the crust: Place 24 Oreo cookies in a sturdy resealable plastic bag and crush with a rolling pin until fine, sand-like crumbs. Pour the melted butter over the crumbs and stir until evenly combined. Press the mixture firmly and evenly into the bottom of a 9×13-inch baking dish to form a solid crust. Set the dish aside.
2. For the cream cheese layer: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth and free of lumps, about 2 minutes.
3. Add the granulated sugar and vanilla extract to the cream cheese. Continue beating on medium speed until the mixture is light, fluffy, and has a smooth, creamy texture, about 3-4 minutes. Scrape down the sides of the bowl as needed.
4. Turn the mixer to low speed and gradually add the thawed whipped topping. Beat just until the whipped topping is fully incorporated and the mixture is uniform, being careful not to overmix. Spread this cream cheese mixture evenly over the prepared Oreo crust.
5. For the chocolate pudding layer: In a separate medium bowl, whisk together the instant chocolate pudding mix and cold milk for 2 full minutes. The mixture will be thick. Carefully spread the pudding layer evenly over the cream cheese layer.
6. To finish, take the remaining 12 Oreo cookies. You can either leave them whole or roughly chop them. Scatter the whole or chopped cookies evenly over the top of the pudding layer. For a festive Easter look, sprinkle pastel-colored nonpareils or sprinkles over the top.
7. Cover the casserole dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow all the layers to set completely and the flavors to marry. Slice into squares to serve. For clean cuts, dip your knife in hot water and wipe it dry between slices.