Add the golden Oreos to a food processor and pulse into fine crumbs. Transfer the Oreo crumbs into a small bowl, pour in the melted butter and mix until combined.

Transfer the Oreo mixture into a 9-inch pie dish and press it into the bottom and up the sides of the dish. You can use the bottom of a glass or small bowl for this step.

Cover the baking dish with plastic wrap, place in the refrigerator and chill for 30 minutes or overnight if preferred.

Using a stand mixer or a hand mixer and a medium bowl, beat the cream cheese until creamy, then add the powdered sugar and vanilla and keep beating until combined and smooth. Set aside.

Using a stand mixer or a hand mixer and a large bowl, whip the cold heavy cream until fluffy with stiff peaks. Make sure the heavy cream is very cold or it won’t whip.

Using a rubber spatula, gently fold the cream cheese mixture into the heavy cream. Be very gentle when doing this or the heavy cream will deflate.

Gently pour the filling into your prepared crust and smooth down the top using an off-set or silicon spatula.

Cover the pie with plastic wrap and chill in the refrigerator for 6-7 hours or overnight (recommended).

When you’re ready to decorate and serve, sprinkle 2 cups of Lucky Charms without marshmallows  around the edge of the pie, then top with marshmallows.

Quickly prepare the cream cheese frosting to keep the Lucky Charms from softening. In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until creamy and smooth.

Transfer the frosting into a piping bag fitted with a star tip (or your favorite tip) and pipe the frosting focusing on the center of the pie. Top with sprinkles.

Cut into 8 slices making sure to clean the knife between each slice and serve immediately.