Place 28 Oreos in a food processor and pulse until they look like fine, dark soil with a few small crumbs remaining. Stir the crushed cookies with the melted butter, then press half of the mixture into the bottom of a 9x13-inch baking dish.

Beat the softened cream cheese and powdered sugar in a large bowl until smooth and creamy. Scrape the sides of the bowl so the mixture has no thick pockets of cream cheese.

In a separate bowl, whisk the cold milk and instant vanilla pudding mixes for about 2 minutes, or until the mixture thickens. Let it stand for 3 to 5 minutes before combining it with the cream cheese mixture.

Fold the pudding mixture into the cream cheese mixture until smooth. Gently fold in the thawed whipped topping, using a spatula and light strokes to keep the filling airy.

Spread half of the pudding filling over the cookie layer. Sprinkle with some gummy worms, add the remaining pudding filling, and finish with the remaining crushed Oreos.

Press the remaining 8 Oreos into larger crumbs and scatter them across the top. Tuck the gummy worms into the cookie crumbs, cover the dish, and refrigerate for at least 4 hours or overnight before serving.