01 -
In a food processor, finely crush the Oreo cookies into crumbs. If you don't have a food processor, place Oreo cookies into a ziplock bag and crush them with a rolling pin. Using a fork, mix crushed Oreos with melted butter, then press the mixture firmly into the bottom of a 9 x 13 inch dish. Place in the refrigerator to firm up.
02 -
In a mixing bowl, beat cream cheese, softened butter, powdered sugar, and vanilla until light and creamy. Gently fold in 1 cup of Cool Whip until well combined. Spread this mixture evenly over the chilled Oreo crust and return to the refrigerator.
03 -
In a medium bowl, whisk together the chocolate instant pudding mix and cold milk for a few minutes until the pudding starts to thicken. Spread the pudding evenly over the cream cheese layer. Place in the refrigerator for 10 minutes to set slightly.
04 -
Spread 2 cups of Cool Whip over the pudding layer, then sprinkle with the crushed Oreo cookies. Refrigerate for at least 4 hours or overnight before serving to allow all layers to set properly.
05 -
Just before serving, decorate the top with Peeps bunnies and Easter egg candies for a festive Easter touch. Slice into squares and enjoy!