Make the Crust:
Place the Oreos into a food processor and pulse until crumbs are formed.
Set aside 1 1/2 cups of the cookie crumbs for later use.
Mix the remaining crumbs with the melted butter and press the mixture into the bottom of a 9×13-inch baking dish. No need to grease the dish.
Prepare the Filling:
In the bowl of a stand mixer fitted with the paddle attachment, whip the softened cream cheese on medium-low speed until completely smooth.
Gradually add the pudding powder and continue to mix until smooth.
Slowly add the milk a little at a time on low speed, mixing thoroughly after each addition to avoid lumps.
Once fully combined, mix in the caramel sauce until well incorporated.
Pour the cream cheese mixture over the Oreo crust in the baking dish.
Assemble the Layers:
Sprinkle the reserved cookie crumbs evenly over the filling.
Drizzle half of the caramel sauce and half of the hot fudge sauce over the crumbs.
Sprinkle half of the chopped pecans on top.
Prepare the Whipped Topping:
In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract.
Whip on medium-low speed with a hand mixer or in a stand mixer until soft peaks form.
Spread the whipped cream over the top of the layered dessert.
Set and Serve:
Cover the dish with plastic wrap and place it in the fridge for at least 6-8 hours to set, overnight is best. For cleaner slices, freeze the dessert overnight before cutting and serving.
Before serving, garnish with the remaining caramel sauce, hot fudge sauce, chopped pecans, and turtle candies if desired.