Mmmmmm lemon. . . I love lemon anything. It’s just so darn good. When I saw dessert over at Crazy for Crust I fell hard, really hard. Not only was lemon in the title but so was “Golden Oreo.” I love them both. So, naturally I made it . . .twice in one week.
Light and so refreshing.
The bottom layer is crushed Golden Oreos mixed with softened butter (not melted). This isn’t your normal Oreo crust because it’s crumbly, not solid. On top of the yummy Golden Oreo crust is a layer of pudding and Cool Whip mixed together. Then you sprinkle a few more crushed Oreos on top followed by a layer of lemon curd (store bought or homemade) mixed with more Cool Whip. Finally, top of off with more Cool Whip and then one last layer of Golden Oreos.
Completely fabulous! I promise you will love this. It screams spring and would make the perfect dessert for your Easter dinner.
Just look at it. It’s truly beautiful to look at and just as beautiful to eat. I had to give some of this away both times that I made it because I could have eaten the entire pan. If you’re worried about making your own lemon curd don’t be. It’s so simple to make but if you’re looking to save some time, you can buy it at the grocery store. It’s usually by the jams and jellies.
I hope you all have a fabulous Easter weekend. My boys are on spring break so I am taking the rest of the week off. But I will be back Monday ready to share another great recipe.
- 36 Golden Oreos , divided
- 3 tablespoons butter , very soft
- 1 box (3.4 ounces) cheesecake, lemon, coconut, or vanilla pudding
- 1 cup milk
- 4 cups whipped topping (about 12 ounces, from two 8-ounce packages), regular or fat-free
- 1 cup lemon curd (jarred or homemade)
- Lemon Curd:
- 1/4 cup fresh lemon juice
- 2 tsp. finely grated lemon zest
- 1/3 cup sugar
- 4 egg yolks
- 3 Tbsp. butter
Place 20 cookies in a gallon sized sandwich bag and roll with a rolling pin to coarsely crush the cookies. Place cookies and butter in a large bowl. Mix with a spoon until the butter has been worked through. Place in the bottom of a 9x9” pan.
Wipe out your bowl and add pudding mix and milk. Whisk until smooth and let sit until set, about 2 minutes. Fold in a heaping 1 cup (about 1 1/2 cups) of whipped topping. Carefully spread over cookies in pan.
Crush remaining cookies in the same way (in a new gallon sized sandwich bag). Sprinkle half over pudding. Reserve the rest for the topping.
Mix lemon curd gently with 1 cup of whipped topping. Spread over pudding.
Spread remaining whipped topping over the curd mixture. Sprinkle with remaining cookies. Cover with plastic wrap and refrigerate at least 8 hours or overnight before serving.
To make the lemon curd:Combine all ingredients in the top of a double boilers (or in a metal bowl over a pot of simmering water).
Heat while whisking until the mixture thickens.
The lemon curd is done when it's thick enough to coat the back of a spoon.
Remove from heat, cover, and refrigerate until cool. If desired, pour the lemon curd through a fine mesh strainer before refrigerating.
Store the lemon curd in the fridge for up to 2 weeks.
The second time I made this I used lemon Oreos and it turned out fabulous. Just added an extra subtle layer of lemon flavor. The lemon Oreo package is slightly smaller so I did have to use a few Golden Oreos. I tried this using cheesecake flavored pudding the first time and vanilla the second. Both were delicious but we loved it best with the cheesecake flavor pudding.
The longer this sits in the fridge the better. We liked it best after it sat overnight, it just gets better and better