In a medium saucepan, whisk together granulated sugar, cocoa powder, cornstarch, and salt. Heat 3 cups of milk over medium heat until steaming, then gradually whisk in your dry mixture. Keep stirring continuously for about 5–7 minutes until the pudding thickens and bubbles. Once thick, remove from heat and stir in vanilla extract and salted butter until fully melted and smooth.

Transfer the thickened pudding to a shallow dish to help it cool faster. Press plastic wrap directly onto the surface of the pudding to avoid a skin forming. Place it in the refrigerator and chill for at least 2 hours, or until completely cool and set.

In a large mixing bowl, beat softened cream cheese and salted butter together using an electric mixer until smooth and creamy, which should take about 2–3 minutes. Gradually incorporate powdered sugar while mixing, ensuring it’s fully blended, then gently fold in the whipped topping.

Once the pudding has chilled, carefully fold it into the cream cheese mixture using a spatula. Combine them gently until fully blended and the texture is light and fluffy.

Take your Oreo cookies and crush them finely. Melt ½ cup of butter and mix it with half of the crushed Oreos until well combined. Press this mixture firmly into the bottom of a 9x13 inch pan.

Pour the creamy pudding and cream cheese mixture evenly over the prepared Oreo crust. Sprinkle the remaining crushed Oreos generously over the pudding topping, then decorate with colorful chocolate Easter candy.