1. Crush 24 Oreo cookies into fine crumbs and mix with the melted butter until fully combined.

2. Press the crumb mixture firmly into the bottom of a 9×13-inch dish and chill for 10 minutes.

3. In a large bowl, beat the softened cream cheese until smooth.

4. Add the powdered sugar and vanilla extract, then beat until creamy.

5. Fold in 2 cups of the whipped topping until light and fluffy.

6. Spread the cream cheese mixture evenly over the chilled crust.

7. In another bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes.

8. Spread the pudding layer evenly over the cream cheese layer.

9. Top with the remaining whipped topping and smooth it out evenly.

10. Crush the remaining Oreo cookies and sprinkle them over the top.

11. Add the crushed peppermint candies, red and green holiday candies, and holiday sprinkles.

12. Refrigerate for at least 4 hours or overnight before slicing and serving.