Ingredients:

  • 1 lb chocolate sandwich cookies
  • 6 tbsp unsalted butter, melted
  • 8 oz full fat brick cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup confectioners' sugar, sifted
  • 7.8 oz instant chocolate pudding mix
  • 3 cups cold whole milk
  • 12 oz whipped topping, thawed
  • 1.5 cups shredded sweetened coconut
  • 3 drops green gel food coloring
  • 150g assorted Easter candies

Instructions:

  1. Pulverize the cookies. Pulse the 1 lb of chocolate sandwich cookies in a food processor until they look like fine potting soil.
  2. Bind the base. Mix 2 cups of the crumbs with the 6 tbsp melted butter. Press this firmly into the bottom of a 9x13 pan.
  3. Set the foundation. Chill the crust in the fridge for 10 minutes until it feels solid to the touch.
  4. Cream the fats. Beat the 8 oz cream cheese and 1/4 cup softened butter until the mixture looks like a fluffy cloud.
  5. Sweeten the mix. Gradually add the 1 cup sifted confectioners' sugar.
  6. Activate the pudding. In a separate bowl, whisk the 3 cups cold milk with the 7.8 oz pudding mix for 2 mins until it starts to thicken and the whisk leaves trails.
  7. Combine the layers. Fold the pudding into the cream cheese mixture, then gently stir in the 12 oz whipped topping.
  8. Layer the mousse. Spread the pudding mixture evenly over the chilled cookie crust.
  9. Add the soil. Sprinkle the remaining cookie crumbs over the top until no white filling is visible.
  10. Plant the garden. Toss the 1.5 cups coconut with 3 drops green dye. Scatter over the soil and top with 150g Easter candies. Chill for 4 hours until the casserole is set and sliceable.