Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling over them with a rolling pin. Reserve 1 cup of the crumbs for topping later.

In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar to the cream cheese mixture, mixing until well combined.

Fold in the whipped topping until fully incorporated.

In another bowl, whisk together the milk and instant chocolate pudding mix until smooth and thickened, about 2 minutes.

Gently fold the pudding mixture into the cream cheese mixture until combined.

In a 9×13 inch dish, layer half of the crushed Oreo cookies on the bottom.

Pour half of the cream cheese and pudding mixture over the cookies.

Repeat with the remaining Oreo crumbs and cream cheese mixture.

Top the cake with the reserved Oreo crumbs and garnish with gummy worms and chocolate sprinkles if desired.

Cover and refrigerate for at least 4 hours, or overnight for best results, to allow the flavors to meld and the cake to set.