Crush about 24 Oreo cookies into fine crumbs and reserve ½ cup for the topping. Press the remaining crumbs into the bottom of a 9x13 inch dish.

In a large mixing bowl, beat together 8 oz of softened cream cheese, ½ cup of unsalted butter, and 1 cup of powdered sugar until smooth.

Whisk together 3.4 oz of instant vanilla pudding mix and 2 cups of cold milk until thickened. Fold into the cream cheese filling.

Spread the filling evenly over the Oreo crust, sprinkle reserved Oreo crumbs on top, and add mini Oreo cookies and pastel candies.

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