Heavenly Lemon Oreo Dessert

INGREDIENTS

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

INSTRUCTIONS

1. Crush all Oreo cookies in a meals processor or crush with a rolling pin in a giant ziplock bag. (They can be as thick or first-class crumbs as you prefer.) Reserve 3/4 cup of the overwhelmed Oreos for the topping.
2. Grease a 9×13-inch baking dish very generously with non-stick spray. Pour the ultimate crumbs in the organized dish; spreading out evenly. Pour the melted butter all over the crumbs. Mix collectively and then gently press this down into the backside of the pan to create the crust. (Don’t compact it too a great deal in any other case it will be tough to reduce the crust.)
3. In a medium bowl, combine collectively each lemon pudding mixes and the milk. Whisk properly to combine. Cover bowl and region in the fridge for 5 minutes to thicken.
4. In a separate bowl, region the cream cheese inside. Blend the cream cheese till smooth. Then combo in the powdered sugar till combined. Fold in one container of cool whip. Spread this combination very gently and evenly all over the Oreo crust.
5. Spread the lemon pudding evenly over the cream cheese layer. Then unfold the final container of cool whip over the top. Sprinkle the last overwhelmed Oreos all over the top. Cover and sit back in fridge for two hours earlier than serving. Cut into squares and enjoy!

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