In a large bowl, whisk together the vanilla pudding mix, the chocolate pudding mix, the vanilla extract, and the milk. Chill the mixture in the refridgerator for 5-10 minutes.

Place the 15 Oreos into a food processor. Pulse until the Oreos become fine crumbs. Set aside.

Using a hand mixer, whip the heavy cream until it reaches stiff peaks.

Remove the pudding mixture from the refrigerator and mix in the Oreo crumbs.

Use a rubber spatula to gently fold the whipped cream into the pudding mixture.

Cover the mousse mixture with plastic wrap and place in the refrigerator for 1 hour.

While the mousse is chilling, place the 10 Oreos in a large ziploc bag. Use a rolling pin to break the Oreos into small to medium size pieces.

Place a layer of grey mousse into a small glass or clear bowl.

Top the mousse layer with a layer of Oreo pieces.

Add a second layer of mousse and a final layer of Oreo pieces. Place a Meeko cupcake topper on top.