Crush the Oreos in a food processor or blend and place 2/3 of them in the bottom of a 9X13 pan. Set aside.

Cream together the cream cheese and butter with a hand held mixer or stand up mixer until smooth. Then mix in the powdered sugar and 16 oz cool whip.

Then in a separate bowl, whisk together the milk and vanilla pudding mixes. Then fold this mixture into the cream cheese mixture.

Pour this mixture over the Oreos in the 9X13 pan.

Then top with the remaining crushed up Oreos and the remaining cool whip.

Cover and refrigerate the cake for a minimum of 2 hours before serving.

Decorate the cake with the sprinkles and Little Debbie Christmas trees right before serving and enjoy!