1 (14.3 oz) package golden Oreos

½ cup butter, melted

2 packages (3.4 oz each) instant lemon pudding mix

3¼ cups milk

2 (8 oz) containers Cool Whip

1 (8 oz) package cream cheese

1 cup powdered sugar

Crush all the Oreos in a food processor. Reserve a ¾ cup of crumbs for the topping. Pour the remaining crumbs into a 9×13- inch pan, spreading them out evenly. Pour melted butter all over the crumbs and mix together. Press down into the bottom of the pan to create a crust.

In a medium bowl, combine both lemon pudding mixes and milk. Whisk well to combine. Cover the bowl and place it in the refrigerator for 5 minutes to thicken. In a separate bowl, blend the cream cheese until smooth. Then blend in the powdered sugar until combined. Fold in one container of Cool Whip. Spread this evenly over the Oreo crust. Spread the lemon pudding over the cream cheese layer. Then, spread the remaining container of Cool Whip over the top. Sprinkle the top with the remaining crushed Oreos. Cover and chill in the refrigerator for 2 hours before serving.

Recipe courtesy of Marilles Mauer, Greensburg