Pulse chocolate sandwich cookies in a food processor until they reach the consistency of fine crumbs.

In a large mixing bowl, beat the cream cheese, butter, and powdered sugar together until light and fluffy.

In a separate bowl, whisk the instant chocolate pudding mix with cold milk for 2 minutes until set.

Gently fold the cream cheese mixture into the pudding until no white streaks remain.

Incorporate the thawed whipped topping into the mixture using a folding motion to maintain aeration.

Place one-third of the cookie crumbs into the bottom of a 9x13 inch baking dish.

Spread the pudding mixture evenly over the crumb layer.

Top the pudding layer with the remaining cookie crumbs to simulate soil.

Combine shredded coconut and green food coloring in a small bowl, stirring until the coconut is evenly tinted green.

Scatter the green coconut over the cookie crumbs to represent grass.

Arrange marshmallow Peeps and jelly beans on top of the coconut layer.

Refrigerate for at least 2 hours to allow the layers to set before serving.