Begin by finely crushing the Oreo cookies using a food processor or a zip-top bag and rolling pin until they resemble sand. Reserve ½ cup of the crumbs for the topping. Firmly press the remaining crumbs into the bottom of a 9x13 inch baking dish to form a solid crust.

In a large mixing bowl, use an electric mixer to beat the softened cream cheese, unsalted butter, and powdered sugar together until the mixture is smooth and creamy, approximately 2-3 minutes. Gently fold in the thawed whipped topping until it’s fluffy and well mixed.

In an additional bowl, whisk together the instant vanilla pudding mix with 2 cups of cold milk until the mixture thickens, about 5 minutes. Carefully fold the thickened pudding into the cream cheese mixture.

Evenly spread the creamy filling over the prepared Oreo crust using a spatula to smooth the top. Sprinkle the reserved Oreo crumbs on top, followed by mini Oreos and colorful pastel candies.

Cover the dish tightly with plastic wrap or a lid, and refrigerate for at least 2 hours for the filling to set properly.