Make the Crust: Lightly grease a 9x13-inch pan. In a medium bowl, combined the Oreo crumbs and the melted butter with a fork until the mixture is evenly moistened. Press into the bottom of the prepared pan in an even layer. Refrigerate while you prepare the filling.
Make the Cream Cheese Layer: With an electric mixer, beat the cream cheese and powdered sugar on medium speed until completely smooth, about 2 minutes. Add the butter, vanilla, and almond extracts, and beat to combine. Using a rubber spatula, fold in 4 ounces of Cool Whip (half of an 8-ounce tub) until thoroughly combined, then stir in the sprinkles. Spread into an even layer on top of the crust and return to the refrigerator while you make the pudding layer.
Make the Pudding Layer: In a large bowl, whisk together the pudding mix and milk for 2 minutes. Set aside for 5 minutes. After it has been sitting for 5 minutes, fold in the 4 ounces of Cool Whip (remaining half of the 8-ounce tub). Spread in an even layer on top of the cream cheese layer.
Finish with the Topping: Spread the Cool Whip evenly on top of the pudding layer, making sure to spread it to the edges. Evenly distribute the sprinkles on top, then refrigerate for at least 4 hours, preferably overnight, before serving. Leftovers should be stored in the refrigerator for up to 4 days.
Butter extract may be available at your grocery store, but if it's not, it can easily be purchased on Amazon.