Step 1:
Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. Set aside.

Step 2:
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add powdered sugar and mix until fully combined and fluffy.

Step 3:
In a separate bowl, whisk together the instant vanilla pudding mix and cold milk. Let it sit for 2–3 minutes until it thickens.

Step 4:
Gently fold the pudding mixture into the cream cheese mixture. Add the vanilla extract and mix until smooth. Then fold in the whipped topping until well incorporated.

Step 5:
In a serving dish or pan, layer half of the crushed cookies on the bottom. Spread the creamy filling evenly over the cookie layer, then top with the remaining crushed cookies. Decorate with Easter candy eggs and sprinkles. Chill in the refrigerator for at least 2 hours before serving.