To make the crust, use a food processor to crush the Oreo cookies and ¼ cup melted butter together until pulverized.
Measure out 1 ½ cups of crushed Oreos and set aside to use for the decoration.
Pack the remaining Oreo mixture into the bottom of a 9x13 inch dish. Set aside in the refrigerator for now.
Make vanilla pudding mix by whisking together pudding mix and cold milk until it begins to thicken, about 2 minutes. Set aside in the refrigerator to chill.
In a large bowl, beat together the sweetened condensed milk, cream cheese, softened ¼ cup butter, maple syrup, vanilla extract, and ground cinnamon. Beat until the mixture combines and thickens.
Stir in the chilled pudding mix until fully incorporated. The pudding mix does not need to be completely chilled before adding it to the rest of the mixture.
Fold in the whipped topping.
Pour the pudding mixture over the Oreos already in the pan.
Sprinkle the set aside Oreo crumbs over the pudding layer and let refrigerate for 1-2 hours before plating.
When you are ready to serve, garnish the top with the marshmallow peeps, sprinkles, and chocolate eggs.