01 - Crush chocolate sandwich cookies in a zip-top bag using a rolling pin or pulse in a food processor until fine crumbs form. Set aside.
02 - Beat softened cream cheese and butter together until smooth. Add powdered sugar and mix until fully incorporated.
03 - Whisk instant pudding mix, cold milk, and vanilla extract until slightly thickened, about 2 minutes. Fold in whipped topping until smooth.
04 - Sprinkle half the crushed cookies evenly in the bottom of a 9x13-inch casserole dish.
05 - Spread cream cheese mixture evenly over the cookie crumb base.
06 - Pour and spread pudding mixture over cream cheese layer.
07 - Top with remaining cookie crumbs to cover surface completely.
08 - Arrange pastel chocolate eggs, candy-coated chocolates, and gummy candies on top. Garnish with fresh mint leaves.
09 - Refrigerate at least 2 hours to set layers. Serve cold.