Ingredients:

  • 2 (15 ounce/425g) packages chocolate sandwich cookies, finely crushed
  • 1/2 cup (113g) unsalted butter, melted
  • 8 ounces (226g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 (8 ounce/226g) container frozen whipped topping, thawed
  • 2 (3.4 ounce/96g) packages instant vanilla pudding mix
  • 4 cups (946ml) cold milk (whole or 2%)
  • 1 package (4 ounce/113g) gummy worms
  • 1 cup (approx 170g) mini chocolate eggs
  • 1/2 cup (approx 85g) Easter sprinkles

Instructions:

  1. Combine crushed chocolate cookies and melted butter in a bowl. Press the mixture firmly into the bottom of the baking dish to create an even crust.
  2. In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Gently fold in the thawed whipped topping until combined. Spread this mixture evenly over the cookie base.
  3. In a separate bowl, whisk together instant vanilla pudding mix and cold milk until smooth. Let stand for a few minutes to thicken slightly. Spread the pudding evenly over the cream cheese layer.
  4. Arrange gummy worms over the pudding layer, creating a worm effect.
  5. Sprinkle mini chocolate eggs and Easter sprinkles over the top of the casserole, creating a festive Easter scene.
  6. Cover the casserole with plastic wrap and refrigerate for at least 1 hour (or preferably longer) to allow the flavours to meld and the layers to set.
  7. Cut into squares and serve chilled.