Start by crushing the Oreo cookies into fine crumbs. Reserve ½ cup for later use. Press the remaining crumbs into the bottom of a 9x13-inch baking dish.

In a large mixing bowl, beat the softened cream cheese and unsalted butter together using an electric mixer for about 2-3 minutes until smooth and fluffy.

In another bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Let it sit for about 5 minutes.

Gently fold the thickened pudding mixture into the cream cheese filling until fully combined.

Spread the creamy filling evenly over the Oreo crust, smoothing the top with a spatula. Top with reserved crumbs, mini Oreos, and pastel candies.

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