Begin by crushing 24 Oreo cookies in a food processor until they transform into fine crumbs. Melt ½ cup of unsalted butter and mix it into the crumbs. Firmly press this mixture into the bottom of a 9x13-inch baking dish.

In a mixing bowl, combine 8 ounces of softened cream cheese with 1 cup of powdered sugar. Beat until smooth. In another bowl, whip 1 cup of heavy cream with 1 teaspoon of vanilla extract until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture.

In another bowl, whisk together 2 cups of milk and one package of instant vanilla pudding mix for about 2 minutes until thickened. Pour the pudding over the cream cheese layer, smoothing it with a spatula.

Cover the baking dish with plastic wrap and refrigerate for at least 3 hours. This chilling time is crucial.

Once chilled, remove the lasagna from the refrigerator. Decorate the top with crushed peppermint candies, mini marshmallows, or colorful M&Ms.