Layered Lemon Dream Dessert

Instructions

Using a food processor, grind up the Oreos until coarse crumbs form, similar to sand. Set aside 1 1⁄2 cups of golden Oreo crumbs for the topping. Pour the crushed Oreos into a large bowl. Mix in the lemon zest, lemon juice, and the melted butter. Spray a 9x13 baking dish with Pam baking spray. Line the bottom with parchment paper. Press the crust into the baking dish and place it into the freezer for 20 minutes. Using a large bowl, beat the cream cheese until smooth. Slowly beat in the powdered sugar and lemon juice. Slowly mix in the cool whip until combined and smooth. Spread the cream cheese layer evenly over the crust. Place into the fridge to chill for 30 minutes. Using a large bowl, whisk together the 3 cups of milk, the instant vanilla, and the lemon pudding mixes until the mixture thickens. Spread the lemon layer evenly over the cream cheese layer and place into the fridge for an hour Scoop about 1 1⁄4 cups of cool whip into the piping bag and set aside. Using the remaining cool whip, spread evenly over the lemon layer. Using the remaining crushed Oreos, evenly distribute over the cool whip and then place into the fridge for two hours. Pipe dollops of cool whip in two rows, and place a lemon slice onto the dollops. Place back into the refrigerator until ready to serve. Garnish with fresh mint sprig. Enjoy!

• Family Packs of Golden Oreos Notes: 2, coarsely crushed
• large lemons Notes: 2, zested
• 1⁄2 cup unsalted sweet cream butter Notes: melted
• lemon juice Notes: 1 tbsp
• cream cheese Notes: 8 oz, softened
• cool whip Notes: 8 oz, thawed
• powdered sugar Notes: 1 cup
• large lemon Notes: 1, juiced
• Lemon layer
• instant vanilla pudding mix Notes: 3.4 oz
• instant lemon pudding mix Notes: 3.4 oz
• whole milk Notes: 3 cups
• 1⁄2 cups coarsely crushed golden Oreos Notes: 1
• Lemon slices
• Fresh mint to garnish