Ingredients:
Crust:
1 ½ cup graham cracker crumbs
4 tbsp granulated sugar
6 tbsp unsalted butter , melted
Whipped Cream:
3 cups heavy cream
⅓ cup vanilla instant pudding mix powder
½ cup confectioners sugar
Extras:
2 packages Lemon Oreo Thins
1 ½ cups lemon pudding
9 lemon drops for garnish
Instructions:
-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 2/5 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.