Crush Oreo cookies in a food processor until fine crumbs. Melt butter and mix with cookie crumbs, then press into the bottom of a 9x13-inch dish.

Beat cream cheese and powdered sugar in a mixing bowl until smooth and creamy, then set aside.

Spread half of the cream cheese filling over the crust, then layer half of the chocolate pudding, followed by a drizzle of caramel.

Repeat with the remaining cream cheese filling and pudding, adding more caramel before topping with whipped topping.

Cover and chill in the refrigerator for at least 4 hours or overnight to set.

Slice into squares and serve with additional caramel and chopped pecans on top.