Begin by crushing 20 Oreo cookies into chunky pieces using a food processor or a zip-top bag and a rolling pin. Reserve about 5 whole Oreos and a handful of pastel candy-coated chocolates for topping later.

In a large mixing bowl, combine 8 ounces of softened cream cheese and ¼ cup of unsalted butter. Beat until smooth, then gradually add 1 cup of powdered sugar and mix until combined. Fold in 8 ounces of whipped topping to create a fluffy filling.

Layer half of the crushed Oreos in a clear serving dish, followed by half of the cream cheese mixture and half of the reserved pastel candies. Repeat the layering process with the remaining ingredients.

Cover and refrigerate the casserole for at least 1 hour or overnight for optimal flavor.

Before serving, crumble the reserved whole Oreos on top, scoop into bowls, and enjoy!