Crush the Oreos by pulsing them in a food processor until finely crushed. Combine with melted butter and press into the bottom of a 9×13-inch baking dish.

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. Whip the heavy cream and vanilla extract until stiff peaks form, then fold into the cream cheese mixture.

Whisk the instant vanilla pudding mix and milk together and let sit for about 2 minutes until it thickens. Spread this pudding layer evenly on top of the cream layer in the dish.

Optionally sprinkle mini marshmallows over the pudding layer for extra sweetness.

Refrigerate the lasagna for at least 3 hours to let it set.

Before serving, garnish with crushed peppermint candies, colorful sprinkles, and extra whole Oreos. Slice into squares and serve.