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Finely crush the Golden Oreos in a food processor or with a Ziploc bag and rolling pin.
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In a medium bowl, mix the Oreo crumbs and the butter until well combined.
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Press the Oreo mixture into a 9x13 inch and then place in the refrigerator to set while you work on the other layers.
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In a medium bowl, whip the cream cheese until light and fluffy.
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Add the sugar and 2 Tbsp. of milk and mix well.
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Fold in 1 & 1/2 cups whipped topping.
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Spread the cream cheese mixture over the Oreo crust and return to refrigerator.
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In a medium bowl, combine the remaining 3 & 1/4 cup milk and lemon pudding and whisk until pudding begins to thicken.
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Spread the pudding mixture over the cream cheese layer and return to refrigerator for 5 minutes.
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Spread the remaining whipping topping over the pudding layer and top with the lemon zest.