Ingredients
Equipment
Method
Instructions
- In a large mixing bowl, beat together the softened cream cheese and butter until smooth.
- Add the powdered sugar to the cream cheese mixture and continue to mix until well combined.
- Slowly pour in the milk while mixing, then add the instant vanilla pudding. Mix until everything is well incorporated and the mixture begins to thicken.
- Gently fold in the thawed Cool Whip until fully mixed.
- Stir in the crushed Golden Oreos, ensuring they are evenly distributed throughout the creamy mixture.
- Transfer the mixture to a 9x13-inch baking dish and refrigerate for at least 2 hours.
Notes
- Store in an airtight container in the refrigerator for up to 3-5 days.
- Add crushed Oreos just before serving for maximum crunch.
- Experiment with different pudding flavors for a twist!
