If you like lemon, you will love this dessert!
- 36 Golden Oreos, divided
- 3 Tbsp. butter, softened
- 1 box (3.4 oz.) cheesecake, lemon,
- coconut or vanilla pudding
- 1 cup milk
- 1 (8 oz.) container frozen whipped
- topping, thawed
- 1 cup lemon pie filling
Place 20 cookies in a gallon sized sandwich bag. Roll with a rolling pin to coarsely crush the cookies. Place cookies and butter in a large bowl. Mix until the butter has been worked through. Place mixture loosely in the bottom of a 9 x 9-inch pan.
Whisk together pudding mix and milk until smooth and let sit for 2 minutes. Add in 1 cup of whipped topping. Carefully spread over cookies in pan. Crush remaining cookies and sprinkle half over pudding. Reserve the rest for the topping.
Mix lemon pie filling gently with 1 cup of whipped topping. Spread over pudding. Spread remaining whipped topping over the lemon mixture. Sprinkle with remaining cookies. Cover with plastic wrap and refrigerate at least 8 hours before serving.