Pulse the chocolate sandwich cookies in a food processor until they reach the consistency of fine crumbs; set aside.

In a large mixing bowl, beat the softened cream cheese and butter together until completely smooth.

Gradually add the powdered sugar to the cream cheese mixture and beat until well combined.

In a separate bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until the mixture begins to thicken.

Fold the pudding mixture into the cream cheese mixture until unified in color and texture.

Gently fold in the thawed whipped topping until the filling is light and airy.

Spread one-third of the cookie crumbs into the bottom of a 9x13 inch baking dish or a clean decorative flower pot.

Layer half of the pudding mixture over the crumbs, spreading evenly to the edges.

Repeat the layers with another third of the crumbs and the remaining pudding mixture.

Top with the final third of cookie crumbs to create the 'dirt' surface.

Cover and refrigerate for at least 3 hours to allow the cookies to soften and the filling to set.

Just before serving, arrange marshmallow chicks, chocolate eggs, and jelly beans on top to create an Easter garden scene.