Begin by preheating your oven to 350°F (175°C) if you're baking the crust; if not, you can skip this step. In a food processor, crush the golden Oreo cookies until they form fine crumbs. In a mixing bowl, combine the crumbs with melted salted butter until the mixture is well blended. Press this mixture evenly into the bottom of a greased 9x13-inch baking dish to create a firm, even crust.

In a separate bowl, whisk together the instant lemon pudding mix and 2 cups of whole milk until it's well combined. Allow the mixture to sit for about 5 minutes to thicken. You'll know it's ready when it becomes smooth and the consistency changes to a creamy texture.

In a large bowl, beat the softened cream cheese using an electric mixer until it is creamy and smooth, which should take about 1-2 minutes. Gradually add in the powdered sugar, mixing until well incorporated. Once combined, gently fold in the thawed Cool Whip using a spatula.

Spread the cream cheese mixture evenly over the chilled Oreo crust. Next, pour the prepared lemon pudding over the cream cheese layer, smoothing it out for even distribution. Finally, top this with the remaining Cool Whip.

Cover the dish with plastic wrap or a lid and refrigerate for at least 2 hours, allowing the flavors to meld and the dessert to set properly.