Directions:

In a food processor, crush the Oreo cookies into fine crumbs. Set aside.
In a large bowl, beat the cream cheese, butter, and powdered sugar until smooth and creamy.
In a separate bowl, whisk the pudding mix and cold milk until thickened, about 2 minutes.
Fold the pudding mixture into the cream cheese mixture, then gently fold in the whipped topping until fully combined.
In a 9×13-inch dish, spread half of the crushed Oreos as the base layer.
Pour the creamy pudding mixture over the cookie layer, spreading evenly.
Top with the remaining crushed Oreos.
Sprinkle pastel-colored candy-coated chocolates and mini Oreo cookies on top for decoration.
Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
Prep Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 320 kcal | Servings: 12 servings