Fun Easter No-Bake Dessert (Print Version)
# Ingredients:
→ Pudding Mixture
01 -
1 package (8 oz) cream cheese, softened
02 -
1/2 cup unsalted butter, softened
03 -
1 cup powdered sugar
04 -
2 packages (3.4 oz each) instant vanilla pudding mix
05 -
3 cups cold milk
06 -
1 container (8 oz) whipped topping (e.g., Cool Whip), thawed
→ Dirt Layers
07 -
1 package (14 oz) chocolate sandwich cookies (e.g., Oreos), crushed
→ Decoration
08 -
1 cup shredded coconut
09 -
Green food coloring
10 -
Easter candies (e.g., chocolate eggs, jellybeans, Peeps)
11 -
Miniature chocolate bunnies (optional)
# Instructions:
01 -
In a large bowl, beat the cream cheese, butter, and powdered sugar until smooth. In a separate bowl, whisk together the pudding mix and cold milk until thickened (about 2 minutes). Fold the pudding mixture into the cream cheese mixture, then gently fold in the whipped topping until combined.
02 -
Place the chocolate sandwich cookies in a food processor and pulse until finely crushed. (Alternatively, place them in a zip-top bag and crush with a rolling pin.)
03 -
Spread a layer of the pudding mixture on the bottom of a 9×13-inch casserole dish. Sprinkle a layer of crushed cookies over the pudding. Repeat the layers, ending with a layer of crushed cookies on top.
04 -
In a small bowl, combine the shredded coconut with a few drops of green food coloring. Toss until the coconut is evenly colored. Sprinkle the green coconut 'grass' over the top layer of cookies.
05 -
Arrange Easter candies, chocolate eggs, Peeps, and miniature chocolate bunnies on top of the coconut grass to create a festive scene.
06 -
Refrigerate for at least 2 hours before serving to allow the layers to set. Serve with a large spoon and enjoy!
# Notes:
01 -
Use chocolate pudding instead of vanilla for a richer flavor.
02 -
This dessert can be prepared up to 24 hours in advance.
03 -
For a nutty twist, sprinkle crushed almonds or peanuts between the layers.