Make the Oreo crust: Crush Oreos into fine crumbs, mix with melted butter, then press firmly into an 8x8 or 9x13 pan. Chill for 30 minutes.
Beat the cream cheese: Beat softened cream cheese until smooth, then mix in powdered sugar and vanilla until creamy.
Fold in cookies and topping: Fold chopped Fireworks Oreos into the cream cheese mixture, then gently fold in Cool Whip.
Spread and chill: Spread the filling over the chilled crust. Cover and refrigerate for at least 4 hours, or overnight for cleaner slices.
Decorate and serve: Top with extra Oreos, sprinkles, and Pop Rocks before serving. Slice with a sharp knife and enjoy.
