Begin by crushing about 24 Oreos in a food processor until you achieve fine crumbs. Reserve a small portion for topping later.

Transfer the crushed Oreos to a 13x9 inch baking dish and firmly press them into an even layer at the bottom to form your crust.

In a mixing bowl, combine 8 oz of softened cream cheese and ½ cup of softened salted butter. Beat them together until creamy and smooth—about 2 minutes.

Gradually add in 1 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing well until fully incorporated.

In a separate bowl, whisk together 2 cups of cold milk and one 3.4 oz package of instant vanilla pudding mix for 2 minutes until thickened.

Allow the pudding to rest for 10 minutes before blending it with the cream cheese mixture.

Carefully fold the cream cheese mixture into the thickened pudding until smooth and well-combined.

Pour the creamy filling over the Oreo crust, spreading it evenly. Sprinkle reserved Oreo crumbs on top.

Cover the cake and refrigerate for at least 4 hours, or ideally overnight.

Prepare toppings by mixing shredded coconut with green food coloring. Sprinkle on top and arrange bunny Peeps and mini candy eggs.