Begin by crushing the Golden Oreo cookies into fine crumbs using a food processor or a rolling pin.

In a mixing bowl, combine the crumbs with melted salted butter, stirring until the mixture resembles wet sand.

Press this mixture firmly into the bottom of a greased 9x13-inch baking dish, ensuring an even layer.

In a separate bowl, whisk together the instant lemon pudding mix and 2 cups of whole milk until smooth.

Allow the mixture to sit for about 5 minutes, during which it will thicken up.

Carefully pour the lemon pudding over the crust, spreading it evenly.

Blend softened cream cheese with powdered sugar until smooth, then fold in one container of Cool Whip.

Spread the cream cheese layer over the lemon pudding layer.

Pour any remaining lemon pudding over the top, then spread another container of Cool Whip on top.

Sprinkle the reserved crushed Golden Oreos over the entire surface.

Cover the baking dish with plastic wrap and refrigerate for at least 2 hours.

When ready to serve, cut into squares and enjoy.