Prepare a 13” x 9” baking dish by lining with parchment paper or spray with nonstick spray.
Use a food processor to crush the candy canes until coarsely crushed and three quarters of a cup in volume. Set aside.
Use a food processor to turn the Golden Oreos into crumbs. Mix these crumbs with melted butter then press into the 13” x 9” baking dish. Put this crust in the freezer while you prepare the next layer.
In a large bowl beat the cream cheese.
Add the white sugar, powdered sugar, and Cool Whip to the cream cheese and mix until combined. Make certain not to over mix the cream cheese layer.
Stir in 1/2 cup of the crushed candy canes. You don’t want to over mix or beat this in as it will turn this layer pink – unless you like pink desserts! Set aside the remaining 1/4 cup of crushed candy canes for the topping.
Use a spatula to smooth this layer over the prepared crust. Pop the baking dish back into the freezer while you prepare the next layer.
Beat dry pudding mix and milk until the mixture starts to thicken, about 2 minutes.
Use a spatula to evenly smooth this layer over top of the cream cheese layer.
Pop back into the freezer for 10 minutes.
Smooth remaining Cool Whip over the top of the dessert and sprinkle with remaining candy canes.
Place the dish into the refrigerator for at least six hours before slicing and serving. For the best layers, it should chill overnight.