Easter Dirt Cake Casserole: 3 Hour 20 Minute Creamy Dessert

Instructions:

1. Pulse the Oreo cookies in a food processor until they reach a fine crumb consistency. Combine the crumbs with 6 tablespoons of melted butter. Press two-thirds of the mixture firmly into the bottom of a 9x13-inch glass casserole dish to create the base layer. Reserve the remaining crumbs for the topping.
2. In a large mixing bowl, beat the softened cream cheese and 1/4 cup of softened butter until smooth. Gradually add the powdered sugar and continue beating until light and fluffy.
3. In a separate bowl, whisk together the instant pudding mix and cold whole milk for 2 minutes. Let it stand for 1-2 minutes until slightly thickened, then fold the pudding into the cream cheese mixture.
4. Gently fold the thawed whipped topping into the mixture until no streaks remain. Pour the filling over the prepared Oreo base and smooth the surface with an offset spatula.
5. Sprinkle the reserved cookie crumbs over the filling. In a small bowl, toss the shredded coconut with green food coloring until evenly tinted. Scatter the 'green grass' coconut and Easter candies over the top.
6. Refrigerate the casserole for at least 3 hours to allow the fats to emulsify and the structure to set before slicing.