Ingredients
1½cupgraham cracker crumbs
4tbspgranulated sugar
6tbspunsalted butter,melted
3cupsheavy cream
⅓cupvanilla instant pudding mix powder
½cupconfectioners’ sugar
2pkgsLemon Oreo Thins
1½cupslemon pudding
9lemon drops,for garnish
Preparation
In a large bowl, mix together graham cracker crumbs, butter, and sugar until evenly combined. Press crust mixture into the bottom of a 9-inch springform pan.
In a stand mixer fitted with a whisk attachment, beat the whipped cream ingredients on medium-high until light and fluffy. Spread about ⅖ of the mixture over the crust and set the rest aside.
Add a layer of Oreos over the whipped cream, then spread the lemon pudding out over the Oreos.
Add another layer of Oreos and another layer of whipped cream. Use the remaining bit of whipped cream to pipe on accents and top with Oreos and lemon drops.
Refrigerate for 2 to 3 hours or more.
