Easter Oreo Cookie Casserole

Easter Oreo Cookie Casserole 
Ingredients:
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 container (8 oz) frozen whipped topping, thawed
1 teaspoon vanilla extract
1 package (16 oz) Oreo cookies, divided
1 large box (5.9 oz) instant vanilla pudding mix
3 cups cold milk
Pastel-colored sprinkles (optional, for garnish)
Instructions:
Begin by setting aside 8 whole Oreos from the package to use as a topping later. Crush the remaining cookies into coarse crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.
In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Gently fold in half of the whipped topping to lighten the mixture.
Spread the cream cheese mixture evenly across the bottom of an 8x8-inch square dish, creating the first layer.
Sprinkle a generous layer of crushed Oreos over the cream cheese mixture, pressing down gently to ensure they adhere.
In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Pour this pudding layer over the crushed cookies, spreading it out evenly.
Add another layer of crushed Oreos on top of the pudding layer, followed by the remaining whipped topping, spreading it to cover the entire surface.
Crumble the reserved whole Oreos over the top of the casserole for added texture and decoration. If desired, sprinkle pastel-colored sprinkles around the edges for a festive touch.
Chill the casserole in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the layers to set.