Directions:
In a bowl, mix the crushed Golden Oreos with melted butter and press into the bottom of a 9×13-inch dish to form the crust. Chill in the fridge while preparing the filling.
In a large bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping.
In another bowl, whisk together milk, vanilla pudding mix, and vanilla extract until thickened. Fold into the cream cheese mixture.
Gently stir in pastel sprinkles and spread the mixture over the crust.
Top with remaining whipped topping, mini marshmallows, crushed graham crackers, and pastel candies.
Refrigerate for at least 2 hours before serving.
Prep Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
For a chocolate twist, use crushed chocolate sandwich cookies instead of Golden Oreos.
Add shredded coconut for a fun “Easter grass” look.
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