Ingredients

• 1 package (14.3 ounces) Golden Oreo cookies
• 1/2 cup salted butter, melted
• 2 packages (3.4 ounces, each) instant lemon pudding mix
• 3 ¼ cups milk
• 2 containers (8 ounces, each) Cool Whip, thawed
• 1 block (8 ounces) cream cheese, softened
• 1 cup powdered sugar

Instructions

1. Place all Oreo cookies in a food processor and pulse until crushed, or seal them in a large ziplock bag and crush with a rolling pin. The texture can be coarse or fine, depending on your preference. Set aside 3/4 cup of the crumbs for later use as a topping.
2. Generously coat a 9×13-inch baking dish with non-stick spray. Add the remaining cookie crumbs to the dish and spread them into an even layer. Pour the melted butter over the crumbs, mix to combine, then press the mixture gently into the bottom to form a crust. Avoid pressing too firmly so the crust remains easy to cut.
3. In a medium bowl, combine both packages of lemon pudding mix with the milk. Whisk thoroughly until smooth. Cover and refrigerate for 5 minutes to allow it to thicken.
4. In another bowl, beat the softened cream cheese until smooth. Add the powdered sugar and mix until fully incorporated. Fold in one container of Cool Whip. Carefully spread this mixture evenly over the prepared crust.
5. Layer the thickened lemon pudding evenly on top of the cream cheese mixture. Spread the remaining container of Cool Whip over the pudding layer. Finish by sprinkling the reserved cookie crumbs over the top.
6. Cover the dish and refrigerate for 2 hours before serving. Slice into squares and serve chilled.