Ingredients
Scale
- 24 Golden Oreos (or regular Oreos if preferred)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping
- 2–3 tbsp whole milk
- ½ cup rainbow sprinkles (plus extra for garnish)
Instructions
- Prepare the cream filling:
Beat softened cream cheese in a bowl until smooth. Add powdered sugar and vanilla extract, then continue mixing until fully combined. Fold in whipped topping until light and fluffy, and mix in ½ cup rainbow sprinkles evenly. - Dip the Oreos:
Pour whole milk into a shallow dish. Dip each Oreo for 2–3 seconds to slightly soften without making them mushy. - Spread the base layer:
In a rectangular baking dish, spread a thin layer of cream filling to prevent cookies from sticking and create a smooth base. - Layer the first row of Oreos:
Arrange the milk-dipped Oreos tightly on top of the cream layer, leaving no gaps. - Add cream and sprinkles:
Spread a generous layer of cream mixture over the Oreos and sprinkle additional rainbow sprinkles evenly on top. - Repeat layers:
Continue alternating Oreo layers with cream mixture and sprinkles until the dish is filled. The final layer should be the cream mixture, smoothed across the surface. - Decorate the top:
Sprinkle extra rainbow sprinkles and crushed Oreos for a festive, colorful finish. - Chill and serve:
Cover with plastic wrap and refrigerate for 4–6 hours or overnight. Slice into squares and serve cold.
Notes
Use lightly softened cream cheese for easy mixing.
Avoid over-soaking Oreos; they should be soft but not mushy.
Customize with chocolate drizzle or fruit layers for added flavor.
- Prep Time: 20
- Cook Time: None