Prepare the Oreo Crust

1. • Crush 18 Oreos into fine crumbs using a food processor or a rolling pin in a zip-top bag.

   • Press the crumbs firmly into the bottom of a 9×13-inch pan to form the crust.

2. Make the Creamy Filling

   • In a large mixing bowl, beat cream cheese and softened butter until smooth and fluffy.

   • Add powdered sugar and mix again until fully incorporated.

3. Prepare the Pudding

   • In a separate bowl, whisk together milk and pudding mix for about 2 minutes until thickened.

   • Slowly blend the pudding into the cream cheese mixture until smooth.

4. Fold in the Cool Whip

   • Gently fold in the Cool Whip using a spatula until no streaks remain. The mixture should be light and fluffy.

5. Assemble the Layers

   • Spoon the pudding mixture evenly over the Oreo crust in the pan and smooth the top.

6. Add the Oreo “Dirt” Layer

   • Crush the remaining 18 Oreos and sprinkle evenly over the pudding layer.

7. Chill & Decorate

   • Cover and refrigerate the cake for at least 2 hours to allow it to set.

   • Just before serving, top with pastel Easter M&Ms and Peeps marshmallows for decoration.