Place the entire package of Oreo cookies (creme filling included) in a food processor or a large zip-top bag. Pulse or crush with a rolling pin until they resemble fine crumbs. Transfer to a bowl and mix with the melted butter until fully combined.

Press the buttered Oreo crumbs firmly into the bottom and slightly up the sides of a 9x13-inch baking dish or a clean flower pot (for a fun presentation). Set aside.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

In a separate large bowl, whisk the instant chocolate pudding mixes with the cold milk for 2 minutes until thick and smooth. Let it set for 5 minutes to thicken further.

Fold half of the thawed whipped topping (about 6 oz) into the cream cheese mixture until uniform. Then, gently fold this cream cheese mixture into the thickened chocolate pudding until no streaks remain.

Spread the creamy pudding mixture evenly over the prepared Oreo crust. Carefully spread the remaining whipped topping over the pudding layer to create a smooth 'topsoil'.

Sprinkle any reserved Oreo crumbs over the top. Decorate with gummy worms, partially burying some for a playful 'worm-in-dirt' effect. Refrigerate for at least 4 hours, or preferably overnight, to set completely.