Begin by crushing 36 Oreo cookies into fine crumbs using a food processor or a plastic bag with a rolling pin. Once crushed, mix the crumbs with 1/2 cup of melted unsalted butter until well combined. Press the mixture firmly into a 9x13 inch pan, creating an even layer. Chill the crust in the refrigerator for about 15 minutes while you prepare the filling.

In a large mixing bowl, beat 8 oz of softened cream cheese, 1/4 cup granulated sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract with an electric mixer until smooth and creamy, which should take about 2-3 minutes. Gently fold in 1 1/2 cups of thawed whipped topping until fully blended, ensuring there are no lumps. Set this creamy layer aside.

In two separate bowls, whisk together the instant vanilla pudding mix and instant chocolate pudding mix with 1 1/2 cups of cold milk for each, following the package instructions. Allow the puddings to sit for about 5 minutes, letting them thicken until they reach a smooth consistency.

Now it's time to assemble your no-bake cookie lasagna! Start by spreading the cream cheese layer evenly over the chilled Oreo crust. Follow this with a layer of the thickened chocolate pudding, smoothing it with a spatula. Next, add a layer of the vanilla pudding, ensuring each layer is nicely spread and reaches the edges of the pan for a beautiful presentation.

Spread the remaining 1 1/2 cups of whipped topping over the dessert to create a light, fluffy finish. For a festive touch, sprinkle with colorful Christmas sprinkles and add mini M&Ms or holiday candies if desired. Cover the pan with plastic wrap and chill the no-bake cookie lasagna in the refrigerator for at least 4 hours or overnight.