Step 1

Mix the Oreo crumbs and melted butter together in a small bowl, then press the crumbs into the bottom of a 13x9 dish or pan. Set the crust in the freezer for about 20 minutes.

Step 2

While the crust is in the freezer, use an electric hand mixer to blend together the cream cheese and powdered sugar in a large bowl until smooth.

Step 3

Add 8 ounces of whipped topping and continue mixing at low speed until well mixed.

Step 4

In a separate large bowl, add the chocolate pudding mix and cold milk and whisk for about 2 minutes or until the chocolate pudding starts to get thick. Then, let the pudding rest for another 2-3 minutes to thicken more.

Step 5

Remove the crust from the freezer, and spread the cream cheese mixture evenly over the cookie crumb crust. Then sprinkle 1/2 cup of chopped pecans and gently press them into the cream cheese layer.

Step 6

Spread the chocolate pudding over the cream cheese and pecan layers, and finally, spread the remaining 8 ounces of whipped topping over the chocolate pudding. Cover the dessert with plastic wrap, and chill in the refrigerator for at least 4 hours. Overnight chilling is best.

Step 7

Right before serving, drizzle the caramel sauce and chocolate syrup over the top of the dessert, and sprinkle the remaining 1/2 cup of chopped pecans. Slice and serve chilled.