Crush the entire package of chocolate sandwich cookies into fine crumbs using a food processor or a rolling pin. Spread exactly half of the crumbs evenly in the bottom of a 9x13 inch glass baking dish.

In a large mixing bowl, beat the softened cream cheese and butter together until completely smooth. Add the powdered sugar and vanilla extract, and mix until well combined.

Gently fold the thawed whipped topping into the cream cheese mixture until smooth and fluffy. Carefully dollop and spread this mixture in an even layer over the crushed cookie base.

In a separate bowl, whisk together the instant vanilla pudding mix and the cold milk for about 2 minutes until it begins to thicken. Let sit for 3 minutes to firm up slightly.

Pour the thickened vanilla pudding over the cream cheese layer, spreading it evenly to the edges.

Sprinkle the remaining crushed chocolate cookies evenly over the top of the pudding to create the final dirt layer.

Decorate the top with pastel candy-coated chocolate eggs and spring sprinkles.

Cover tightly and refrigerate for at least 4 hours, or preferably overnight, before serving to allow layers to set.