Instructions

• Place 20 Golden Oreos in a gallon‑size resealable bag. Leave one corner unsealed to let air escape and crush the cookies coarsely with a rolling pin.
• Add the 3 tablespoons melted unsalted butter to the bag, seal it, and gently massage the bag so the butter evenly coats the crushed cookies. Pour the mixture into the bottom of a 9×9‑inch pan and press gently to form an even, loose layer (do not compact firmly).
• In a medium bowl, add the 3.4‑ounce box of instant pudding mix and 1 cup nonfat milk. Whisk until smooth and let sit 2 minutes to thicken.
• From the 12 ounces whipped topping, measure out 1/2 cup and fold it into the pudding mixture until combined.
• Carefully spread the pudding mixture over the cookie layer in the pan.
• Place the remaining 16 Golden Oreos in a new gallon‑size bag and crush them (coarsely). Sprinkle half of these crushed cookies (about 8 cookies’ worth) evenly over the pudding layer; reserve the rest for the final topping.
• In a small bowl, gently stir 1 cup lemon curd with another 1/2 cup of the whipped topping until smooth. Spread this lemon curd mixture evenly over the pudding layer.
• Spread the remaining 1/2 cup whipped topping over the lemon curd layer. Sprinkle the reserved crushed cookies evenly over the top.
• Cover the pan with plastic wrap and refrigerate at least 2 hours before serving.