Prepare Oreo Crumbs: Place the Oreo cookies in a food processor and blend until they turn into fine crumbs. Set them aside for layering.

Mix Cream Cheese and Butter: In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until fully integrated.

Prepare Pudding Mixture: In another bowl, whisk together the instant chocolate pudding mix, cold milk, and vanilla extract until the mixture is smooth and thickened.

Combine Mixtures: Gently fold the Cool Whip into the pudding mixture, creating a light and fluffy consistency. Then, add this mixture to the cream cheese mixture and stir until fully combined.

Layer the Cake: In a large trifle dish or a 9x13-inch pan, start by spreading a layer of crushed Oreos on the bottom. Follow this with a generous layer of the pudding mixture, then sprinkle more Oreo crumbs on top. Repeat these layers, finishing with a final layer of Oreo crumbs.

Add the Finishing Touches: Dye the shredded coconut green using food coloring, then sprinkle it over the top layer to create a “grass” effect. Finally, top the dessert with assorted Easter candies like jelly beans and Peeps for a festive touch.

Chill: Refrigerate the cake for at least 2 hours before serving to allow all the flavors to meld deliciously.