Start by preparing your ingredients. Crush 30 Oreo cookies and set aside half for topping later. Allow the cream cheese and butter to soften at room temperature.

In a large bowl, beat the softened cream cheese and unsalted butter together until smooth. Gradually add the powdered sugar and mix well.

In a separate bowl, combine the hot water and instant coffee granules, stirring until dissolved. Add this coffee mixture to the cream cheese mixture and blend well.

Next, pour in the whole milk and add the instant chocolate pudding mix. Mix until everything is well combined and thickened.

Finally, fold in the whipped topping gently until fully incorporated.

In a large serving dish or a trifle bowl, layer half of the crushed Oreo cookies at the bottom.

Spread half of the chocolate pudding mixture over the cookies.

Repeat the layers with the remaining crushed Oreos and pudding mixture.

Top with the reserved crushed Oreos for added texture and decoration.

Cover the dish with plastic wrap and place it in the refrigerator. Chill for at least 4 hours or overnight for the best taste.