1. Crush the Oreo cookies into fine crumbs and mix them with the melted butter until evenly coated. Press the mixture into the bottom of a 9×13-inch dish, reserving a small amount for garnish if desired. Chill the crust while you prepare the next layer.

2. In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and mix until creamy, then fold in 1 cup of whipped topping. Spread this mixture evenly over the chilled crust.

3. In another bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes until thickened. Let it sit for 1 to 2 minutes, then spread it over the cream cheese layer.

4. Spread the remaining 1 cup of whipped topping over the pudding layer. Finish with Christmas sprinkles, crushed peppermint candies if using, and extra crushed Oreos.

5. Cover and refrigerate for at least 4 hours, or overnight for the cleanest slices. Cut into squares and serve chilled.