Start by crushing 24 Oreo cookies in a food processor until they resemble fine crumbs. Combine the crumbs with ½ cup of melted butter in a mixing bowl, stirring until fully blended. Press the mixture firmly into the bottom of a 9x13 inch dish to create an even layer.

In a large mixing bowl, beat 8 ounces of softened cream cheese and 1 cup of powdered sugar together using an electric mixer on medium speed until smooth, about 2-3 minutes. Fold in 8 ounces of whipped topping until fully incorporated. Spread this layer evenly over the crust.

In a separate bowl, whisk together the chocolate pudding mix with 2 cups of cold milk, mixing for about 2 minutes until thickened. Pour the chocolate pudding layer over the cream cheese mixture in your dish, ensuring it covers the filling completely.

Drizzle your favorite caramel sauce over the chocolate layer in a looping pattern, allowing it to pool in different spots for a beautiful presentation.

Sprinkle ½ cup of chopped pecans over the caramel drizzle, distributing them evenly to add crunch. Make sure to cover the caramel well.

Cover the assembled dessert tightly with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow layers to set and flavors to meld.