Ingredients:

  • 1 package (14.3 oz) Oreo Cookies
  • 4 tbsp unsalted butter, melted
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 2 packages (3.4 oz each) instant French vanilla pudding mix
  • 3 cups cold whole milk
  • 12 oz frozen whipped topping, thawed
  • 1 box Little Debbie Christmas Tree Cakes
  • 1/2 cup red and green M&Ms
  • Fresh rosemary sprigs for garnish

Instructions:

  1. Place the 14.3 oz of Oreo cookies in a food processor and pulse until you have a mix of fine crumbs and small, crunchy bits.
  2. Stir the 4 tbsp of melted butter into half of the cookie crumbs until it looks like wet sand.
  3. Firmly press the buttered crumbs into the bottom of a 9x13 inch glass dish until you have an even, solid layer.
  4. In a large bowl, beat the 8 oz cream cheese and 1/2 cup softened butter together until the mixture is pale and completely lump free.
  5. Gradually add the 1 cup of powdered sugar to the cream cheese mixture, beating until it is light and fluffy.
  6. In a separate bowl, whisk the 3 cups of cold milk with both 3.4 oz pudding packages for exactly 2 minutes until the whisk leaves distinct trails.
  7. Gently fold the pudding mixture into the cream cheese base using a large spatula, being careful not to deflate the air you’ve built up.
  8. Incorporate the 12 oz of thawed whipped topping into the mix using broad, sweeping strokes until no white streaks remain.
  9. Pour the filling over the cookie base, smoothing it out with an offset spatula, then top with the remaining dry cookie crumbs.
  10. Refrigerate the cake for a minimum of 4 hours until the filling is set and doesn't wobble when shaken.