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Crush the cookiesPlace the Oreo cookies in a food processor and pulse until they become fine crumbs. If you don’t have a processor, place the cookies in a zip-top bag and crush them using a rolling pin.
Make the cream cheese mixtureIn a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and mix until well combined and fluffy.
Prepare the puddingIn a separate bowl, whisk the instant vanilla pudding mix with the cold milk for about 2 minutes, until the mixture begins to thicken.
Combine the fillingAdd the prepared pudding mixture to the cream cheese mixture and beat until smooth. Gently fold in the whipped topping until fully incorporated and light in texture.
Assemble the casseroleSpread half of the crushed Oreo crumbs evenly across the bottom of a 9×13-inch casserole dish. Spread the creamy pudding mixture evenly over the crumbs.
Add the final cookie layerSprinkle the remaining crushed Oreo crumbs evenly on top of the pudding layer.
DecorateTop with pastel candy-coated chocolates and mini Oreo cookies for a festive Easter-themed finish.
ChillCover the casserole and refrigerate for at least 2 hours before serving so the layers can set and the flavors blend together.