by Kathy Hamman Miller
First Layer 1:
1-14.3 ounce package of Golden Oreos crushed. I put them in a gallon size zip lock bag sealed up except for one corner to let the air to escape when rolling them out with a rolling pin to crush. Kids love to do this too.
6 tablespoons softened butter, mixed with the crushed Oreos.
Press firmly into the bottom of a 9×13 glass baking dish.
Middle Layer 2:
1-8 ounce package of cream cheese softened
1 cup powdered sugar
1 1/2 teaspoons pure vanilla
2 tablespoons lemon juice, I do like to use the fresh fruit to get some pulp in it too!
8 oz tub of thawed cool whip
Beat together and spread top of the first layer. I put this in the freezer just while making the last layer to get firm.
Final Layer 3:
1 3.4 ounce box of lemon instant pudding
1 3.4 ounce box of vanilla instant pudding
1 cup milk
8 oz tub of thawed cool whip
2 tablespoons lemon juice
Whisk together until smooth, take the first two layers out of the freezer and place the top layer on the firmed up layer 2. Cover and chill until ready to serve. I sprinkle some of the crushed cookies on top that were left in the bottom of the dish when it gets dished up. Enjoy!
I’ve also found that no matter whose turn it is to pick out the flavor combinations, it always turns out good! The lemon is my favorite. Banana pudding works well with the golden Oreos too served with sliced bananas on top with a sprinkle of chocolate chips or toasted coconut. Just leave out the lemon juice.
Hmmmmm, what would your family pick to go with the chocolate Oreos? The choices are endless!
