GOLDEN OREO LEMON NO BAKE DESERT

36 Golden Oreos, divided 3 tablespoons butter, very soft 1 box (3.4 ounces) instant lemon pudding 1 cup milk 4 cups whipped topping (one reg. size tub of Cool Whip 1 cup lemon curd (I used Dickensons) INSTRUCTIONS Place 20 cookies in a gallon sized sandwich bag and roll with a olling pin to coarsely crush the cookies. Place cookies and butter in a large bowl. Mix with a spoon until the butter has been worked through. Place in the bottom of a 9x9” pan. Wipe out your bowl and add pudding mix and milk. Whisk until smooth and let sit until set, about 2 minutes. Fold in a heaping 1 cup (about 1½ cups) of whipped topping. Carefully spread over cookies in pan. Crush remaining cookies in the same way (in a new gallon sized sandwich bag). Sprinkle half over pudding. Reserve the rest for the topping. Mix lemon curd gently with 1 cup of whipped topping. Spread over pudding. Spread remaining whipped topping over the curd mixture. I didn't have any cool whip left so I skipped that step. Sprinkle with remaining cookies. Cover with plastic wrap and refrigerate at least 8 hours or overnight before serving.