1. Prepare the Cookie Crust

• Crush the Golden Oreos into fine crumbs using a food processor or a zip-top bag and rolling pin.
• Combine the crumbs with melted butter in a medium bowl and mix until the texture resembles wet sand.
• Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust. Set aside.

2. Make the Cream Cheese Layer

• In a large mixing bowl, beat the softened cream cheese, sugar, and 2 tablespoons of milk until smooth and creamy.
• Fold in 1 1/2 cups of whipped topping until fully incorporated.
• Spread the cream cheese mixture evenly over the cookie crust.

3. Prepare the Lemon Pudding Layer

• In a separate bowl, whisk the lemon pudding mix and the remaining 3 1/4 cups of milk for about 2 minutes until the pudding thickens.
• Spread the pudding mixture evenly over the cream cheese layer.

4. Add the Final Topping

• Spread the remaining whipped topping evenly over the lemon pudding layer, ensuring complete coverage.
• Garnish with lemon zest for a burst of fresh citrus flavor.

5. Chill and Serve

• Refrigerate for at least 4 hours or overnight to let the dessert set and flavors meld together.
• Cut into squares and serve cold.