In a small bowl, mix the Oreo crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of a 13 × 9‑inch dish or pan to form the crust. Chill the crust in the freezer for around 20 minutes to help it firm up.

Meanwhile, in a large bowl, use an electric hand mixer to beat the softened cream cheese and powdered sugar until smooth and free of lumps.

Add 8 ounces of the thawed whipped topping to the cream cheese mixture and continue mixing on low speed until everything is well incorporated and smooth.

In a separate large bowl, whisk together the instant chocolate pudding mix and the cold milk for about 2 minutes or until the pudding begins to thicken. Then let it rest for another 2‑3 minutes to fully set up.

Remove the crust from the freezer. Spread the cream cheese‑whipped topping mixture evenly over the cookie crust. Then sprinkle ½ cup of chopped pecans over that layer and gently press them into the cream cheese layer.

Spread the chocolate pudding layer evenly over the pecan/cream cheese layer. Then spread the remaining 8 ounces of whipped topping over the pudding layer. Cover the dish with plastic wrap and refrigerate for at least 4 hours (overnight is best for optimum texture and flavor).

Just before serving, drizzle the caramel sauce and chocolate syrup over the top. Sprinkle the remaining ½ cup chopped pecans over the dessert, then slice and serve chilled.