In a large mixing bowl, beat together the softened butter, cream cheese, and powdered sugar until smooth and fluffy.
In a separate bowl, whisk together the milk and instant chocolate pudding mix until fully combined and thickened.
Gently fold the pudding mixture into the cream cheese mixture, stirring until well combined.
Carefully fold in the Cool Whip, making sure to maintain a light and airy texture.
In a 13×9-inch dish, spread half of the crushed Oreos to create the base layer.
Pour the pudding mixture over the Oreo layer, spreading it evenly.
Sprinkle the remaining crushed Oreos on top, covering the entire surface.
Cover and refrigerate for at least 2 hours to allow the dessert to set.
Before serving, decorate with pastel M&M’s and marshmallow Peeps for a festive Easter touch.
