Prepare an 8x8 inch baking dish by lining it with parchment,if desired. This will allow you to lift the bars out of the pan and cut themevenly into squares.
Melt the butter in a medium microwavable bowl, andplacethe20 Oreo cookies with filling into a blender or food processor to crush intofine crumbs. Add the crumbs to the butter and mix well.
Place the cookie mixture into the pan and spread to the sides, patting down to even it out. Place into the freezer to set for a minimum of 30 minutes.
Ina medium bowl, mix the pudding with the 1 1/2 cups ofmilk. do not use 2 cups of milk as it called for on the package. we want theconsistency of the pudding to be thicker and not runny. Place into the fridgeto set.
in a mixing bowl, beat the cream cheese until smooth, scrape down the bowl and add the confectioners' sugar and vanilla extract. beat again until completely mixed. with a rubber spatula, mix in 1 cups of the cool whip
Remove the crust from the freezer and place dollops of the cheesecake filling onto the crust. Using an offset spatula, spread the cream evenly to all sides of the pan
drizzle the 1/3 cup of caramel sauce all over the pudding, doing your best to cover it as completely as possible, so you don't have to spread it because it isn't easy.
sprinkle 3/4 cup of the pecan pieces over the caramel
place dollops of remaining cool whip or stabilized whipped creamon top and completely cover. place into the freezer for a minimum of two hoursbefore serving.
remove the bars by lifting the parchment out of the pan. slice into bars and drizzle with remaining caramel, and chocolate sauce, and sprinkle with pecans before serving.
