In a food processor, pulse the Oreo cookies until finely crushed. Combine the crushed Oreos with melted butter and mix until evenly coated. Press into the bottom of a 9x13-inch baking dish to form a crust.

In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. In a separate bowl, beat the heavy whipping cream and vanilla extract until stiff peaks form. Fold the whipped cream into the cream cheese mixture and spread over the Oreo crust.

In another bowl, whisk together the pudding mix and milk. Let it sit for about 2 minutes to thicken and then spread over the cream cheese layer.

For an extra fluffy layer, sprinkle mini marshmallows over the pudding layer.

Refrigerate the lasagna for at least 3 hours or until set.

Before serving, garnish with crushed peppermint candies, sprinkles, and whole Oreo cookies. Slice into squares and enjoy.