Crush the chocolate sandwich cookies in a food processor or place them in a large zip-top bag and crush with a rolling pin until they resemble coarse dirt. Set aside.

In a large mixing bowl, beat the softened cream cheese and softened butter together using a hand mixer until completely smooth and creamy.

Gradually add the powdered sugar to the cream cheese mixture and beat until light and fluffy.

In a separate medium bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes. Let it sit for 5 minutes to thicken and soft-set.

Gently fold the thawed whipped topping into the set vanilla pudding using a rubber spatula.

Add the pudding mixture into the bowl with the cream cheese mixture. Gently fold them together until completely combined with no white streaks remaining.

To assemble, spread about 1/3 of the crushed cookies evenly into the bottom of a clear trifle bowl or 9x13 dish.

Carefully layer 1/3 of the cream mixture over the cookies, spreading it gently to the edges. Sprinkle a handful of pastel candy eggs over the cream.

Repeat the layers two more times (cookies, cream, candies), finishing with a final layer of cookie crumbs on top to act as the soil.

Decorate the top layer of 'dirt' with the remaining pastel candy eggs and any reserved whole chocolate cookies.

Cover tightly with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the layers to set and the cookies to soften slightly before serving.