Prepare the Crust:

1. Crush one package of Oreos into fine crumbs using a food processor.

2. Mix in the melted butter until well coated.

3. Press the mixture into a 9×13-inch pan and refrigerate.

Make the Pudding Layer:

1. In a bowl, whisk together the milk and instant chocolate pudding mix until smooth.

2. Refrigerate for 10-15 minutes until thickened.

Prepare the Whipped Cream:

1. Beat the room-temperature cream cheese until smooth.

2. Chill a mixing bowl and whisk attachment in the freezer for 5-10 minutes.

3. Whip the heavy cream on medium-high speed until soft peaks form.

4. Add powdered sugar, vanilla extract, and the whipped cream cheese, then continue beating until stiff peaks form.

Assemble the Cake:

1. Crush 12 Oreos in a Ziploc bag into rough pieces.

2. Grind another 12 Oreos into fine crumbs (for topping).

3. Fold the whipped cream mixture and crushed Oreos into the pudding.

4. Spread this mixture over the chilled Oreo crust and top with the fine Oreo crumbs.

Chill & Decorate:

1. Refrigerate the cake for at least 3 hours before serving.

2. Decorate with candy eggs, Peeps, shredded coconut, or sprinkles.