Instructions

• Begin by crushing 24 of the Golden Oreos into fine crumbs. You can do this by placing them in a food processor or putting them in a Ziplock bag and crushing them with a rolling pin. Once you have a fine crumb, mix in the melted butter until well combined.
• Press the Oreo crumb mixture evenly into the bottom of a 9x13-inch baking dish to form the crust. Make sure it’s packed tightly so it holds together. Place the dish in the refrigerator while you prepare the filling.
• In a mixing bowl, whisk together the instant pudding mix and nonfat milk until well combined. Let it sit for a couple of minutes until it thickens.
• Gently fold in the whipped topping into the pudding mixture until smooth and creamy. This will give your dessert a light and airy texture.
• Remove the baking dish from the refrigerator. Spread half of the lemon pudding mixture over the Oreo crust. Then, layer half of the lemon curd over the pudding. Repeat the layers with the remaining pudding mixture and lemon curd, finishing with a layer of the pudding on top.
• For an added touch, crumble the remaining 12 Golden Oreos and sprinkle them on top of the final layer of pudding. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.