Begin by crushing all the Golden Oreo cookies into fine crumbs using a food processor or by placing them in a plastic bag and using a rolling pin.

In a microwave-safe bowl, melt the salted butter until completely liquid. Combine the crushed cookies and melted butter, then mix thoroughly.

Press this mixture evenly into the bottom of a greased 9x13-inch baking dish, creating a slightly compacted but crumbly crust.

In a medium bowl, whisk together the instant lemon pudding mix and 2 cups of milk until smooth. Continue whisking for about 2 minutes until the mixture thickens up nicely.

Cover the bowl with plastic wrap and refrigerate the pudding for 5 minutes, allowing it to reach the right consistency before layering onto the dessert.

In another bowl, blend the softened cream cheese and powdered sugar using an electric mixer until the mixture is smooth and fluffy.

Gently fold in one container of Cool Whip until fully incorporated, resulting in a creamy and light mixture.

Spread this cream cheese layer evenly over the prepared Oreo crust, ensuring it reaches the edges.

Once the pudding has thickened, carefully pour it over the cream cheese layer.

Use a spatula to spread it out evenly, making sure it covers the entire surface, right to the edges.

Dollop the remaining Cool Whip over the lemon pudding layer and gently spread it into an even layer.

Sprinkle the reserved crushed Oreos generously on top and cover the dessert.

Chill it in the refrigerator for at least 2 hours to allow the layers to set.