Place the Oreo cookies in a food processor and pulse until fine crumbs form. Add the salt and melted butter, then pulse briefly until the mixture is evenly combined. Press the crumb mixture firmly into the bottom of a 9×13-inch baking dish, forming an even crust. Refrigerate the crust while preparing the filling layers.

In a medium mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Add the powdered sugar and 2 tablespoons of milk, then continue mixing for approximately 2 minutes until fully incorporated and smooth.

Gently fold 1 cup of the whipped topping and 1/2 cup of the crushed candy canes into the cream cheese mixture. Spread this mixture evenly over the chilled Oreo crust, smoothing the surface with a spatula.

In a separate mixing bowl, whisk together the white chocolate pudding mix and 2 3/4 cups cold milk for approximately 2 minutes, or until the pudding thickens. Spread the pudding evenly over the cream cheese layer.

Spread the remaining whipped topping evenly over the pudding layer, ensuring a smooth surface.

Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, allowing the layers to set completely.

Before serving, sprinkle the remaining crushed candy canes evenly over the top of the dessert. Slice into portions and serve chilled.