Begin by crushing about ¾ of the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin. Set aside.

In a large mixing bowl, beat together softened cream cheese and unsalted butter until light and fluffy. Gradually add powdered sugar, mixing until fully combined.

In another bowl, pour in cold milk and whisk in instant vanilla pudding mix. Stir for about 2 minutes until it starts to thicken.

Carefully fold the whipped topping into the cream cheese mixture. Then, gently incorporate the thickened pudding mixture until smooth.

In a 9x13 inch dish, layer one-third of the crushed Oreo crumbs as the base layer. Spread half of the creamy filling over the crumbs.

Repeat with another layer of crushed Oreos followed by the remaining filling. Finish with a topping of reserved Oreo crumbs.

Cover tightly with plastic wrap and chill in the refrigerator for at least 2 hours, preferably overnight.

Sprinkle with chopped Oreos and any optional toppings just before serving.