Heavenly Oreo Lemon Dessert
A delicious "No Bake" Ice Box dessert with cool refreshing layers.
Equipment
- electric hand mixer
- 9 x 13 baking dish
- food processor or rolling pin
- 3 medium mixing bowls
Ingredients
Bottom Crust Layer
- 1 pkg (1.3lbs) Golden Oreo Cookies, DIVIDED
- 3/4 cup (1 1/2 sticks) butter, melted
Pudding layer
- 2 (3.4oz) boxes each instant lemon pudding mix
- 3 1/4 cups cold milk
Cream Cheese Layer
- 1 (8oz) pkg cream cheese, softened
- 2 (8oz) containers Cool Whip, thawed
- 1 cup powdered sugar
Instructions
Bottom Crust Layer
- Process oreos in food process until a fine crumb. Pour crumbs into a medium bowl. Stir in melted butter until all crumbs are coated. SAVE 1/2 cup of crumb mixture until end of recipe.
- Spray the bottom of a 9" x 13" baking dish with non-stick cooking spray. Pour in the remainder of crumb mixture and press evenly until crust is formed. Refrigerate while making next layer.
Pudding Layer
- In a separate medium bowl whisk together both boxes of lemon pudding mix and the milk until a thick pudding consistency has formed. Set aside.
Cream Cheese Layer
- In another separate bowl, blend cream cheese with an electric hand mixer until smooth. Add in powdered sugar slowly and blend again until smooth. Fold in one container of thawed Cool Whip using a spatula until combined.
Building the Layers
- Pull crust out of refrigerator and spread the cream cheese mixture evenly on top.
- Spread the pudding mixture on top of the cream cheese mixture evenly to cover.
- Top with the remainder one container of thawed Cool Whip evenly.
- Sprinkle with the 1/2 cup of crumb mixture (saved from earlier).
- Cover and Refrigerate for 2 hours. Enjoy. Leftovers should be refrigerated.
Wish some of these recipes were in your cookbooks, maybe make a third 😉