Pulverize the chocolate sandwich cookies in a food processor until fine crumbs are achieved.

Incorporate melted butter into the crumbs and compress the mixture firmly into the base of a 9x13 inch glass baking dish; refrigerate for 15 minutes.

Cream the softened cream cheese with granulated sugar and 2 tablespoons of milk until homogenous.

Gently fold 1.5 cups of whipped topping into the cream cheese mixture and distribute in a uniform layer over the chilled crust.

In a separate bowl, whisk the instant pudding mixes with 3 1/4 cups of milk for 2 minutes until the viscosity increases.

Spread the pudding layer evenly over the cream cheese layer and allow to set in the refrigerator for 10 minutes.

Apply the remaining whipped topping as the final structural layer, smoothing the surface with an offset spatula.

Garnish the top surface with candy-coated chocolate eggs and pastel sprinkles.

Refrigerate for a minimum of 4 hours to ensure structural integrity for clean slicing.