In a food processor, pulse the Oreo cookies until they become fine crumbs. If you don’t have a food processor, place the cookies in a ziplock bag and crush them with a rolling pin. Set aside.

In a large mixing bowl, beat the softened cream cheese, butter, and powdered sugar together until smooth and creamy. This will create a rich and fluffy base for the filling.

In a separate bowl, whisk the vanilla pudding mix with cold milk until it thickens, about 2 minutes. Let it sit for another minute to fully set.

Gently fold the pudding mixture into the cream cheese mixture, stirring until well blended. Then, fold in the whipped topping to create a light and fluffy filling.

In a 9×13-inch dish, spread half of the crushed Oreos evenly across the bottom to form the base layer. Pour the pudding mixture over the cookie layer, smoothing it out evenly. Then, top with the remaining crushed Oreos.

Sprinkle pastel-colored candy-coated chocolates and mini Oreo cookies over the top to give it a festive touch.

Cover and refrigerate for at least 2 hours before serving. This allows the flavors to meld together and the texture to set.