1️⃣ Prepare the crust: Place Oreos in a food processor and pulse to form crumbs. Reserve 1 ½ cups of the crumbs.
Mix the remaining crumbs with melted butter and press into the bottom of a 9×13 baking dish to form the crust foundation. Set aside. 🍪

2️⃣ Make the filling: In a stand mixer with the paddle attachment, mix cream cheese until smooth. Add pudding mix and combine. 🍥
Gradually add 2 cups of heavy cream, mixing on slow speed until combined and smooth. Scrape down the sides as needed. Stir in the key lime juice. Reserve ⅔ cup of this mixture. 🍈
Pour the remaining cream cheese mixture over the crust and smooth out with a spatula. Sprinkle the reserved cookie crumbs evenly on top. 🥄

3️⃣ Whipped cream layers: Whip the remaining 3 ½ cups of heavy cream with powdered sugar to form medium peaks. Reserve about ⅓ of the whipped cream. 🎂
Fold the remaining whipped cream into the reserved ⅔ cup of the cream cheese mixture with lime zest. Pour this over the cookie crumbs in the dish, smoothing the top. 🍰

4️⃣ Final layer: Spread or pipe the reserved whipped cream on top. Chill in the fridge for at least 6 hours or overnight. ❄️