Ingredients
Equipment
Method
Preparation Steps:
- Start by crushing the 36 Golden Oreos in a food processor or by placing them in a zip-top bag and using a rolling pin. You want fine crumbs, so crush until they resemble sand. Combine the crumbs with 3 tablespoons of melted unsalted butter in a mixing bowl. Stir until the crumbs are evenly coated.
- Press the Oreo crumb mixture firmly into the bottom of a greased 9x13-inch baking dish. Ensure that the crust is packed tightly and evenly. This will create a sturdy base for your Lemon Oreo Dessert.
- In a separate bowl, whisk together the instant pudding mix of your choice (lemon, coconut, cheesecake, or vanilla) with 1 cup of nonfat milk. Mix until the pudding thickens, which should take about 2 minutes.
- Gently fold in 12 ounces of whipped topping into the pudding mixture until fully combined. This will create a light, fluffy filling for your dessert.
- Spread half of the pudding mixture over the prepared Oreo crust in the baking dish. Then, add a layer of 1 cup of lemon curd on top of the pudding. Use a spatula to spread it evenly.
- Top the lemon curd layer with the remaining pudding mixture, spreading it evenly to cover the curd completely.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the flavors to meld and the dessert to set.
- Once chilled, slice into squares or serve in individual cups. Top with additional whipped topping or lemon zest for a beautiful presentation. Enjoy your Lemon Oreo Dessert!
Notes
- Store leftovers in the refrigerator, covered tightly.
- Best enjoyed within 3–4 days for optimal freshness.
- Avoid freezing to maintain texture.