– 1 (8 oz.) block, cream cheese at room temperature – 1/2 c. powdered sugar – 2 c. cold milk – 1 (3.4 oz.) box, lemon pudding mix – 1 (8 oz.) container, frozen whipped topping, thawed – 3 c. mini marshmallows – 20 Lemon Oreos, cut into quarters – zest of 1 lemon (optional)
With a hand or stand mixer, cream together the cream cheese and powdered sugar. Mix until smooth and creamy.
With the mixer running on the lowest speed, slowly and gradually add the pudding mixture to the cream cheese mixture. Mix until smooth.
Fold in the whipped topping and mini marshmallows. Chill for at least 2 hours to help the salad set up.
Just before serving, fold in the Lemon oreos and lemon zest. Waiting to add the oreos until just before serving will help ensure the cookies stay crisp.
Garnish with additional Lemon oreos, lemon slices and lemon zest, if desired.