A creamy Oreo dip turned into a springtime treat. This easy, no bake cookies and cream dessert is sure to be a hit at your Easter gathering. Great for kids.
Course Dessert
Cuisine American
Keyword cookies and cream dessert, cookies and cream dip, no bake cookies and cream
Total Time 15minutes
Servings 8
Calories 209kcal
Author Darlene Kratz
Ingredients
18 oz blockcream cheese, softened
3/4cuppowdered sugar
2tbspheavy cream
1/2tspvanilla
9Oreo cookies
1 1/4cupssweetened cocunut, shredded
1/2tspwater
green food coloring
Cadbury chocolate or cookies and cream eggs
Instructions
Using a mixer on medium speed, beat the cream cheese until creamy. Slowly add in the powdered sugar and mix to combine.
Mix in vanilla and heavy cream.
Put 3 of the Oreos in a food processor or blender and crush into crumbs. Alternatively, you can put in a plastic bag and beat with a rolling pin.
Fold cookie crumbs into the dip.
Evenly spread the dip into an 8 inch pie dish.
Crush the remaining 6 Oreos into larger crumbled pieces, not crumbs.
Top dip with cookie crumbles
Add a couple of drops of green food coloring to the 1/2 tsp water. Put the coconut in a plastic ziplock bag and add the colored water mixture to the bag. Shake well.
Add coconut over the top of the dip. You can cover the dip completely or leave a little of the cookies to show through like I did in the photos.
Decorate with Cadbury eggs or the Easter candy of your choice.
Notes
Serve this Oreo Dip with more cookies, fruit, or graham crackers.