Place Oreo cookies in a food processor or seal them in a plastic bag and crush with a rolling pin until fine. Set aside.

Beat softened cream cheese and butter in a mixing bowl until smooth. Slowly add powdered sugar and mix until creamy and lump-free.

Whisk vanilla pudding mix with cold milk for 2 minutes until thickened. Fold in whipped topping until smooth and fluffy.

Spread half of the crushed Oreos into a 9x13-inch baking dish to create an even bottom layer.

Spoon the cream cheese mixture over the cookie layer. Spread evenly using a spatula.

Pour the pudding mixture over the cream cheese layer and spread it evenly to the edges.

Sprinkle remaining crushed Oreos on top. Decorate with pastel M&M’s and mini Oreo cookies.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set and chilled.