Easter Oreo Cookie Casserole
When I first made this Easter Oreo Cookie Casserole, I had no idea it would become such a showstopper. What started as a playful dessert experiment turned into a full-blown celebration centerpiece. It’s got that magical combination of creamy layers, crunchy Oreos, and colorful candy-coated chocolates that make it just as fun to look at as it is to eat.
This dessert came about one spring afternoon when I wanted to create something festive for the holiday, but still kid-friendly and absolutely indulgent. I had leftover Easter candy and a half-used pack of Oreos, and that’s when inspiration struck. The result was a creamy, dreamy casserole that’s a total crowd-pleaser, and it couldn’t be easier to make.
Since then, it’s been on my Easter dessert table every year. Kids adore the chocolatey richness, adults sneak back for seconds, and everyone asks for the recipe. The textures, the flavors, the festive charm—it all comes together in a way that just feels like pure joy. If you love fun desserts like my Nutella French Toast Casserole or my Sopapilla Cheesecake Bars, this one’s right up your alley.
Why You’ll Love This Easter Oreo Cookie Casserole
This Easter dessert is everything you want in a no-bake treat: creamy, crunchy, sweet, and packed with layers of indulgence. It’s also incredibly easy to make ahead, so you can spend more time enjoying your holiday instead of stressing in the kitchen. The layers of whipped cream and cream cheese meld beautifully with the crushed Oreos, and the pastel chocolate eggs give it that perfect springtime flair. Whether you’re making it for a family gathering or just to spoil yourself, this casserole is the kind of dessert that gets everyone talking—and eating!
How to Make the Easter Oreo Cookie Casserole
Step 1: Prepare the Creamy Base
In a large mixing bowl, combine softened cream cheese, powdered sugar, and a splash of vanilla extract. Whip it until the mixture is light and fluffy. In a separate bowl, whip the heavy cream (or use whipped topping for convenience) until stiff peaks form, then fold it gently into the cream cheese mixture.
Step 2: Crush and Layer the Oreos
Take your Oreo cookies and give them a rough crush—you want chunks, not dust. Line the bottom of a glass dish with a layer of crushed Oreos. Spoon half of the cream mixture over the Oreos and spread it out evenly.
Step 3: Repeat and Decorate
Add another layer of crushed Oreos followed by the remaining cream mixture. On top, add whole Oreos for a bold finish and decorate with pastel-colored Easter candy eggs for that festive touch. Chill the dish for at least 4 hours, or overnight, so the layers set and flavors meld.
Recipe Variations and Possible Substitutions
This recipe is super adaptable. Swap regular Oreos with golden or flavored ones to mix things up. Want it lighter? Use low-fat cream cheese and whipped topping. For an extra chocolaty layer, drizzle some hot fudge sauce between the Oreo and cream layers. If you’re catering to peanut butter lovers, a few tablespoons of peanut butter blended into the cream cheese mixture adds a delicious nutty dimension. And if you’re short on Easter candy, sprinkles or mini marshmallows make a cute and colorful alternative.
Serving and Pairing Suggestions
This Easter Oreo Cookie Casserole is best served chilled, straight from the fridge. The layers hold together perfectly, and every bite delivers a creamy crunch that’s pure comfort. For a special touch, I like to serve it in clear dessert cups so everyone gets a peek at those beautiful layers. You can also serve this dessert with a drizzle of chocolate syrup or a dollop of whipped cream on top. It pairs wonderfully with a cup of coffee or a cold glass of milk, making it a perfect sweet finish after Easter brunch or dinner.
Storage and Reheating Tips
Store any leftovers tightly covered in the refrigerator for up to 4 days. The cookies will continue to soften slightly, making the texture even more cake-like over time. This dessert doesn’t freeze well due to the creamy ingredients, so it’s best enjoyed fresh or within a few days. Reheating isn’t necessary, and in fact, this treat is best enjoyed cold for that refreshing contrast of textures.
Frequently Asked Questions
How far in advance can I make this dessert?
You can prepare this casserole up to 24 hours ahead of time. Just keep it covered in the fridge until you’re ready to serve.
Can I use store-bought whipped topping instead of whipping cream?
Yes, absolutely. Store-bought whipped topping works great and saves time. Just fold it into the cream cheese mixture gently.
What kind of dish should I use?
A glass 9×13 casserole dish works best, but you can also use a trifle bowl or individual cups for serving.
Do I have to use Easter candy?
Nope! While pastel eggs give it that festive look, you can swap in any candy or even colorful sprinkles to match other holidays.
Can I make this dessert gluten-free?
Yes, just use gluten-free sandwich cookies instead of Oreos and check that all other ingredients are gluten-free.
Related Recipe You’ll Like
If you love this Easter Oreo Cookie Casserole, you’re in for a treat with these other indulgent and fun desserts on my site. Try my Cherry Chocolate Cheesecake for a rich, fruity twist on a classic, or my Peanut Butter Balls with Chocolate Rice Krispies if you’re looking for something bite-sized and packed with crunch. For another casserole-style dessert that’s perfect for brunch, the Nutella French Toast Casserole offers layers of sweet comfort.
And if you’re craving more easy bakes with a twist, don’t miss the Sopapilla Cheesecake Bars and the delightfully nostalgic Cinnamon Donut Bread. These are all crowd-pleasers you’ll want to add to your dessert rotation!
Save and Share This Recipe for Later
Don’t forget to save this Easter Oreo Cookie Casserole to your Easter or dessert Pinterest board—trust me, you’ll want to come back to it every spring! If you make it, share a picture on Instagram and tag me so I can see your gorgeous creations. You can also share the link with friends and family or email it to yourself to keep handy. Pin it, share it, and let’s spread the sweet joy!
Easter Oreo Cookie Casserole
This Easter Oreo Cookie Casserole is the ultimate no-bake dessert layered with crushed chocolate sandwich cookies, sweetened cream cheese, and fluffy whipped cream. Topped with whole Oreos and festive Easter candies, this creamy, crunchy treat is both eye-catching and crowd-pleasing. Perfect for springtime gatherings or as a fun make-ahead dessert, it's an easy recipe that delivers maximum joy with minimal effort. Its pastel topping and layered texture make it a standout dish for Easter brunch or dinner.
Ingredients
- 2 packs (14 oz total) Oreo cookies
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 2 cups heavy whipping cream (or 1 tub whipped topping)
- 1 cup pastel candy-coated chocolate eggs (or sprinkles/marshmallows)
Instructions
- In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy.
- In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the cream cheese mixture. (Skip this step if using whipped topping; just fold it in gently.)
- Roughly crush the Oreo cookies, reserving some whole ones for the top.
- Layer half the crushed cookies in the bottom of a 9x13 glass dish.
- Spread half the cream mixture evenly over the cookies.
- Add the remaining crushed cookies in an even layer.
- Spread the rest of the cream mixture on top.
- Garnish with whole Oreos and candy-coated eggs.
- Chill the dish for at least 4 hours before serving to allow the layers to set.
Notes
- For a peanut butter twist, blend 2-3 tablespoons of creamy peanut butter into the cream cheese mixture.
- You can use golden or flavored Oreos for variety.
- Store leftovers covered in the fridge for up to 4 days.
- Serve in clear cups for individual portions and visual appeal.
