Oreo Lemon Dirt Dessert
This No-Bake Oreo Lemon Dirt Dessert consists of crushed Golden Oreos, creamy no-bake cheesecake, flavorful but subtle lemon pudding, and Cool Whip. It has all the textures of a classic dirt dessert with the flavors of buttery vanilla cookies and zesty lemon.
Servings 16
Ingredients
- 18.7 ounces Golden Oreo, family pack 14-18 ounce packages work, divided
- ½ cup butter melted
- 6.8 ounces instant lemon pudding mix 2- 3.4 ounce packages
- 3 ¼ cups milk
- 8 ounces cream cheese, 1 block softened to room temperature
- 1 cup powdered sugar
- 16 ounces Cool Whip, 2-8ounce tubs thawed
Instructions
- Crush the Oreo cookies in a food processor, blender (small batches), or ziplock bag (with a rolling pin) into crumbs. Then reserve about 3/4 to 1 cup for the crumble topping.
- Grease a 9x13-inch baking dish with cooking spray. Then thoroughly mix the melted butter and the majority of crushed Oreos in either the prepared baking dish or a separate bowl. Gently press the buttered crumbs into the bottom of the 9x13-inch dish to form the crust.
- In a medium mixing bowl, whisk the milk and both instant lemon pudding packets until they begin to set. Then cover the bowl and place it in the refrigerator for at least 5 minutes to thicken.
- In a separate, large mixing bowl, beat the softened cream cheese until it's light and fluffy. Then, gradually beat in the powdered sugar until completely combined. Next, fold 1 container (8 ounces) of the thawed Cool Whip. Now, carefully, spread the cream cheese mixture evenly onto the prepared cookie crumb crust.
- Retrieve the lemon pudding from the refrigerator and spread it evenly onto the cream cheese layer.
- For the last layer, evenly spread the last of the Cool Whip (8 remaining ounces) onto the lemon pudding.
- Sprinkle the reserved crushed Oreos over the entire dish.Cover and refrigerate the Oreo Lemon Dirt Dessert for at least 2 hours to set. Served chill and enjoy!
Video
Notes
Tips:
The Oreos can be crushed to any size. Fine crumbs will create a more uniform crust, but coarse crumbs will allow a more crumbled cookie crust.
Do NOT pack the crust down firmly. It will create a crust that's hard to cut!
Letting the dish sit in the refrigerator for 2 hours will ensure it has a more solid structure with distinct layers. You can consume it immedaitly but it will be more "soupy."