Crush 36 Oreo cookies into chunky pieces using a food processor or a resealable plastic bag and rolling pin. Reserve some for topping.

In a large mixing bowl, beat together 8 oz of softened cream cheese and ¼ cup of softened unsalted butter until smooth. Gradually add 1 cup of powdered sugar and fold in 8 oz of thawed whipped topping.

In a clear serving dish or trifle bowl, spread half of the crushed Oreo cookies on the bottom. Spoon half of the creamy mixture over the Oreos, then sprinkle with 1 cup of pastel candy-coated chocolates.

Layer the remaining crushed Oreos over the pastel candies, followed by the rest of the cream mixture.

Cover the casserole and refrigerate for at least 1 hour.

Before serving, top with reserved crushed Oreos and additional candies.