01 - Crush chocolate sandwich cookies in a large zip-top bag using a rolling pin or pulse in a food processor until fine crumbs form. Set aside.
02 - Beat softened cream cheese and butter in a medium bowl until smooth and creamy. Add powdered sugar and continue beating until fully incorporated.
03 - Whisk instant vanilla pudding mix with cold milk and vanilla extract in a separate bowl for 2 minutes until slightly thickened. Gently fold in thawed whipped topping until smooth.
04 - Sprinkle half of the crushed cookie crumbs evenly across the bottom of a 9x13-inch casserole dish, pressing lightly to create an even base layer.
05 - Evenly distribute the cream cheese mixture over the cookie crumb layer, using a spatula to spread smoothly to the edges.
06 - Pour the pudding mixture over the cream cheese layer, spreading carefully to create a smooth, even surface.
07 - Cover the pudding layer with remaining cookie crumbs to create the classic dirt cake appearance.
08 - Arrange pastel chocolate eggs and candy-coated chocolates on top, pressing slightly into crumbs. Add gummy candies and mint leaves to create a spring garden effect.
09 - Refrigerate for at least 2 hours to allow layers to set properly. Serve cold directly from the dish.