Easter No-Bake Treat (Print Version)
Celebrate spring with this no-bake delight. Creamy pudding, cookie crumbles, and colorful candy with a grassy coconut topping.
# Ingredients:
→ Pudding Filling
01 -
1/2 cup unsalted butter, at room temperature
02 -
1 package (8 oz) softened cream cheese
03 -
2 boxes (3.4 oz each) instant vanilla pudding
04 -
1 cup powdered sugar
05 -
8 oz container whipped topping (like Cool Whip), defrosted
06 -
3 cups cold milk
→ Crumb Layers
07 -
14 oz chocolate sandwich cookies (like Oreos), broken into crumbs
→ Toppings
08 -
Green food coloring
09 -
1 cup shredded coconut
10 -
Small chocolate bunnies (optional)
11 -
Easter candy (chocolate eggs, Peeps, or jellybeans)
# Steps:
01 -
Use a large bowl to cream together the butter, powdered sugar, and cream cheese until smooth. In another bowl, whisk the pudding mix and cold milk for a couple of minutes until slightly thick. Gently fold the pudding into the cream cheese mix. Next, carefully fold in the whipped topping until everything’s blended well.
02 -
Crush the chocolate sandwich cookies. You can either pulse them in a food processor or put them in a plastic bag and use a rolling pin to crumbs.
03 -
Spread a bit of the pudding mixture on the bottom of your 9×13-inch dish. Sprinkle some of the cookie crumbs on top. Keep doing layers, ending with the crumbs on top.
04 -
Toss the shredded coconut in a bowl with a few drops of green food coloring until it’s all green. Scatter the coconut 'grass' over the top cookie layer.
05 -
Decorate with Easter candies, colorful jellybeans, chocolate eggs, Peeps, or even little chocolate bunnies on top to make it look super festive.
06 -
Cover and pop it in the fridge for at least 2 hours so it firms up. When ready, scoop and serve with a big spoon!
# Helpful Notes:
01 -
For a deeper chocolate flavor, swap the vanilla pudding with chocolate.
02 -
Make this treat a day ahead; it keeps well for up to 24 hours.
03 -
Want some crunch? Add crushed nuts like almonds between the layers.