Scale

For the Crust:
- 3 cups Oreo crumbs
- 8 tablespoons unsalted butter, melted
For the Layers:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 16 oz whipped topping, thawed and divided
- 1 box (5.9 oz) instant chocolate pudding mix
- 3 cups cold milk
- 1 cup pecans, chopped and divided

For Topping:

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Prepare the Crust:
- Combine Oreo crumbs and melted butter
- Press mixture into a 13×9 baking dish
- Freeze for 20 minutes
Make Cream Cheese Layer:
- Beat cream cheese and powdered sugar until smooth
- Fold in 8 oz of whipped topping
- Mix until well combined
Prepare Pudding Layer:
- Whisk pudding mix and cold milk for 2 minutes
- Let stand 2-3 minutes to thicken
Assembly:
- Spread the cream cheese mixture over the frozen crust
- Sprinkle with 1/2 cup pecans, pressing gently
- Layer chocolate pudding on top
- Cover with remaining whipped topping
Chill:
- Cover with plastic wrap
- Refrigerate at least 4 hours (preferably overnight)

Finish & Serve:
- Drizzle with caramel sauce and chocolate syrup
- Top with remaining pecans
- Serve chilled

Note: Keep refrigerated until ready to serve