1. **Prepare the Crust:** Crush 36 Oreo cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. In a medium bowl, combine the Oreo crumbs with ½ cup melted butter until well mixed. Press the mixture firmly into the bottom of a 9×13-inch dish to form the crust. Place the dish in the refrigerator to set while preparing the next layer.

2. **Make the Cream Cheese Layer:** In a large mixing bowl, beat 8 oz softened cream cheese and ½ cup softened butter together until smooth and creamy. Add 1 cup powdered sugar and 1 teaspoon vanilla extract, and mix until well combined. Gently fold in 1 cup whipped topping until the mixture is light and fluffy. Spread this layer evenly over the chilled Oreo crust.

3. **Prepare the Chocolate Pudding Layer:** In a medium bowl, whisk together 2 packages of instant chocolate pudding mix with 3¼ cups cold milk until the pudding thickens. Spread the pudding evenly over the cream cheese layer.

4. **Add the Topping:** Spread 2 cups of whipped topping over the chocolate pudding layer, smoothing it out to cover the entire surface.

5. **Decorate:** Sprinkle additional crushed Oreos over the whipped topping. Arrange Easter-themed candies, such as Peeps and mini chocolate eggs, on top for a festive touch.

6. **Chill and Serve:** Refrigerate the dessert for at least 4 hours, or until fully set. Slice into squares and serve chilled.