Begin by crushing the Oreo cookies in a food processor until finely ground, reserve ½ cup of the crumbs for later use.

Press the remaining crumbs firmly into a 9x13 inch dish to create a sturdy crust.

In a mixing bowl, beat the softened cream cheese and butter together until smooth.

Gradually add powdered sugar, mixing until fully blended.

Gently fold in the thawed whipped topping using a spatula.

In a separate bowl, whisk the instant vanilla pudding mix with cold milk until thickened.

Spread the creamy pudding mixture evenly over the prepared Oreo crust.

Sprinkle the reserved Oreo crumbs on top, followed by mini Oreo cookies and pastel candies.

Cover with plastic wrap and refrigerate for at least 2 hours.

For best results, chill for 4 hours or overnight.