Lemon Delight Trifle

This lemony treat is different from other trifles as it uses lemon Oreos.  Light and refreshing, what better dessert for a spring occasion?

Lemon Delight Trifle

1 (8 oz.) package cream cheese, softened

1/2 cup butter, softened 

1/2 cup powdered sugar

3 1/2 cups 2% milk

2 (3.4 oz.) packages instant lemon pudding mix

2 (8 oz.) cartons whipped topping, thawed

2 (15.25 oz.) packages lemon Oreos

In a large (4-5 qt.) bowl with an electric mixer on medium speed, beat the cream cheese, butter, and powdered sugar until smooth.  In another large bowl (3-4 qt.), whisk the milk and pudding mixes for 2 minutes.  Let stand for 2 minutes.  Gradually stir the pudding into the cream cheese mixture until blended.  (I use my Kitchenaid stand mixer on "stir" to do this.)  Fold 1 and a half cartons of whipped topping into the pudding mixture.  

Crush Oreos into large pieces, reserving desired amount for topping. (See note below.) Place half of the remaining cookies in a 3-qt. trifle bowl; top with half of the pudding mixture.  Repeat layers.  Garnish with remaining 1/2 carton of whipped topping** and remaining crushed cookies. Refrigerate for several hours before serving.  Best made and served on the same day.

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Note:  I don't crush all the cookies at once.  My trifle bowl widens at the top, so I crush two rows of cookies (20 cookies) for the bottom layer, three rows of cookies (30 cookies) for the second layer, and the desired amount of remaining cookies for the top.  I use a little less than half of the pudding mixture on the bottom layer and more than half for the second layer for the same reason.

**I have a Wilton Cupcake Decorating Set and use the 1M tip from it to make the whipped topping swirls.