Begin by scraping the cream filling from both the Golden Oreos and Classic Oreos. Place the cookies in a food processor and pulse until they achieve a fine, sand-like texture—about 30 seconds.

In a medium mixing bowl, combine softened cream cheese and unsalted butter. Using a hand mixer, beat them together on medium speed until the mixture is smooth and creamy, approximately 2-3 minutes.

Gradually add in powdered sugar, mixing well until the mixture is completely blended and fluffy.

In a separate bowl, whisk together the vanilla instant pudding mix and 2 cups of cold 2% milk for about 2 minutes, or until the pudding thickens and is free of lumps.

Gently add the thickened pudding to the cream cheese mixture. Using a spatula, fold the mixture carefully until fully incorporated.

Then, take your thawed whipped topping and fold it into the combined pudding and cream cheese, mixing just until no streaks remain.

Grab your 9-ounce plastic cups or a decorative bucket to start layering. Begin with a layer of the crushed Oreo mixture at the bottom, then a layer of the creamy pudding mixture—approximately equal amounts.

Repeat these layers until all ingredients are used, ending with a generous sprinkle of the crushed cookies on top.

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