• Before you being making the dessert, line a 9x9 baking pan with parchment paper and set aside. Also use a food processor to break the Golden Oreos into crumbs. They are used for the crust, in the vanilla pudding layer and to sprinkle on top. You will need between 30-35 Golden Oreos.

Golden Oreo Crust Layer

• Combine 2¼ cups of the Golden Oreo crumbs with melted butter in a medium bowl. Stir to combine and so that all of the crumbs have butter. Pour the mixture into your prepared pan and press the crumbs down into an even and packed 1st layer.

Cheesecake Layer

• In a medium bowl use a hand held mixer to work the cream cheese into a light and fluffy consistency. Add ½ of a tub of whipped topping {the other half will be used for the final layer} and vanilla extract. Mix to combine and pour over the crust, spread out into an even layer.

Golden Oreo Vanilla Pudding Layer

• Pour the instant vanilla pudding powder into a medium bowl and add milk. Whisk until the pudding powder has dissolved and it is thick {1 minute or so}. Add 3/4 of a cup of remaining Golden Oreo Crumbs to the pudding mixture and stir to incorporate. Pour over the cheesecake layer and spread into an even layer.

Whipped Topping Layer

• Pour the remaining ½ tub of whipped topping on top of the pudding layer and spread into an even layer. Top with about ⅓ cup {or your remaining} Golden Oreo crumbs and then take 12 whole Oreos and place them vertically into the dessert 4 across and 3 down. Press them into the dessert about half way. Refrigerate for 2-4 hours or even overnight.

To Serve

• To serve, pull up on the parchment paper to remove the entire dessert. Cut it into 12 pieces using the whole Oreos as a guide. Refrigerate leftovers.