Ingredients:

  • 14.3 oz Oreo Cookies
  • 0.25 cup Unsalted Butter, melted
  • 8 oz Cream Cheese, softened
  • 0.25 cup Unsalted Butter, softened
  • 1 cup Powdered Sugar, sifted
  • 6.8 oz Instant French Vanilla Pudding mix
  • 3 cups Whole Milk, cold
  • 12 oz Whipped Topping, thawed
  • 1 cup Shredded Coconut
  • 3 drops Green Food Coloring
  • 12 Chick or Bunny Peeps
  • 0.5 cup Cadbury Mini Eggs

Instructions:

  1. Pulse the Oreo cookies in a food processor until they reach a fine, sandy soil consistency. Reserve 1 cup of crumbs for the top layer. Combine the remaining crumbs with the melted butter and press firmly into the bottom of a 9x13 inch dish.
  2. In a large mixing bowl, beat the softened cream cheese and 1/4 cup softened butter with an electric mixer until light, pale, and aerated. Gradually beat in the powdered sugar until no lumps remain.
  3. In a separate bowl, whisk together the instant pudding mix and cold whole milk for 2 minutes until it begins to thicken. Let sit for 5 minutes.
  4. Gently fold the cream cheese mixture into the pudding until combined. Slowly fold in the whipped topping using a spatula to maintain the aerated structure.
  5. Pour the filling over the Oreo crust and smooth with an offset spatula. Sprinkle the reserved cookie crumbs evenly over the top.
  6. Cover and refrigerate for at least 4 hours to allow the structural matrix to set and the crumbs to hydrate.
  7. Before serving, toss shredded coconut with green food coloring to create 'grass'. Garnish with the coconut, Peeps, and mini eggs.