What you need:
36 Golden Oreos {divided}
3 tablespoons butter, room temperature
1 box {3.4 ounces} lemon pudding
3/4 cup milk
8oz. package of cool whip
1/2 cup lemon curd or lemon pie filling
1. Place 18 cookies in a gallon sized sandwich bag. Seal the bag {except for one corner so air can escape} and roll with a rolling pin {or a can from the pantry shelf, let’s be honest} to coarsely crush the cookies.
2. Place cookies and butter in a large bowl. Mix with a spoon {or your hands} until the butter has been worked through. Press into the bottom of a 9×9 pan. Note: this is not a crust in the traditional sense. It’s loose, not compacted.
3. Wipe out your bowl and add pudding mix and milk. Whisk until smooth. Fold in half the container of whipped topping. Carefully spread over cookies in pan.
4. Crush remaining cookies in gallon sized sandwich bag. Sprinkle half over pudding. Reserve the rest for the topping.
5. Mix lemon curd gently with the remaining whipped topping. Spread over pudding.
6. Sprinkle with remaining cookies. Cover with plastic wrap and refrigerate at least 8 hours before serving.
