Begin by crushing all the Golden Oreo cookies in a food processor or by placing them in a zip-top bag and using a rolling pin. Aim for a fine crumb consistency.

Grease a 9x13-inch baking dish with non-stick spray. Combine melted salted butter with remaining Oreo crumbs until evenly coated. Press firmly into the bottom of the dish.

Whisk together the instant lemon pudding mix and milk until smooth. Cover and let sit in the refrigerator for 5 minutes to thicken.

Blend the softened cream cheese until smooth, then gradually mix in the powdered sugar. Fold in Cool Whip until light and fluffy.

Spread the cream cheese mixture over the crust, then pour the thickened lemon pudding on top and smooth it out. Dollop Cool Whip over the lemon layer and sprinkle reserved crushed Oreos on top.

Cover with plastic wrap and chill for at least 2 hours before serving.