Prepare the Oreo Base: Crush the Oreo cookies using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Reserve ½ cup of the crushed Oreos for topping. Spread the remaining crushed Oreos evenly into the bottom of a 9×13-inch baking dish.

Make the Cream Cheese Layer: In a mixing bowl, beat the softened cream cheese, unsalted butter, and powdered sugar until smooth and creamy. Gently fold in the thawed whipped topping until fully combined.

Prepare the Pudding Mixture: In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Let the pudding sit for about 5 minutes to set.

Combine Layers: Gently fold the pudding mixture into the cream cheese mixture until smooth and well combined.

Assemble the Dessert: Spread the cream cheese and pudding mixture evenly over the Oreo crust in the baking dish. Sprinkle the reserved ½ cup of crushed Oreos over the top.

Decorate: Add the pastel-colored candy-coated chocolates and mini Oreo cookies on top for a festive touch.

Chill: Cover the dish and refrigerate for at least 2 hours to allow the dessert to set properly.