Begin by crushing about 24 Golden Oreo cookies into fine crumbs using a food processor or a rolling pin. Melt ½ cup of salted butter, then combine it with the cookie crumbs in a mixing bowl. Stir until thoroughly combined, resembling wet sand. Press this mixture firmly into a greased 9x13-inch baking dish to form an even crust layer, ensuring it’s tightly packed.

In a medium bowl, whisk together one package of instant lemon pudding mix with 2 cups of milk. Stir vigorously until smooth, then allow the mixture to sit for about 5 minutes, or until it thickens to a creamy consistency.

Soften 8 oz of cream cheese to room temperature for easy blending. In a large mixing bowl, beat the cream cheese with 1 cup of powdered sugar until smooth and creamy. Gently fold in one container of Cool Whip using a spatula, incorporating until well blended.

Once the crust is cooled and firm, spread the cream cheese mixture evenly over the crust. Then, pour the thickened lemon pudding over the cream cheese layer, ensuring even coverage. Finally, spread the remaining Cool Whip on top.

Sprinkle the reserved crushed Oreos on top of the Cool Whip layer. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours.