Ingredients:

  • 1 1/2 cups (340g) finely crushed chocolate sandwich cookies (Oreos)
  • 6 Tablespoons (85g) unsalted butter, melted
  • 1 1/4 cups (150g) chopped pecans, lightly toasted (divided)
  • 1 (8 oz / 226g) package full-fat cream cheese, softened
  • 1 cup (120g) confectioners’ sugar
  • 1 teaspoon (5ml) pure vanilla extract
  • 1/2 teaspoon (3g) fine sea salt
  • 1 (12 oz / 340g) container frozen whipped topping, thawed (divided)
  • 1 cup (240ml) high-quality caramel sauce
  • 2 (3.9 oz / 111g) packages instant chocolate fudge pudding mix
  • 3 cups (720ml) cold whole milk
  • 2 Tablespoons (30ml) chocolate syrup, for drizzling (for garnish)

Instructions:

  1. Toast Nuts: Preheat oven to 350°F (175°C). Spread all pecans on a baking sheet and toast for 5 minutes until fragrant. Set aside and allow to cool completely. Reserve 1/4 cup for the crust and 1 cup for the caramel filling.
  2. Prepare Pan: Lightly grease a 9x13 inch pan.
  3. Mix Crust: In a medium bowl, combine the crushed cookies, melted butter, and 1/4 cup of the toasted pecans. Mix until the crumbs are evenly moistened.
  4. Press Crust: Press the mixture firmly and evenly into the bottom of the prepared pan. Place the crust in the freezer for 15 minutes or the refrigerator for 30 minutes to set.
  5. Mix Cream Cheese Base (Layer 2): Using an electric mixer, beat the softened cream cheese, confectioners’ sugar, vanilla, and salt until smooth and fluffy (about 2-3 minutes).
  6. Fold in Topping: Gently fold 1 1/2 cups of the thawed whipped topping into the cream cheese mixture using a spatula until just combined. Do not overmix.
  7. Spread Layer 2: Carefully spread the cream cheese mixture evenly over the chilled crust.
  8. Apply Caramel and Nuts (Layer 3): Drizzle the 1 cup of caramel sauce evenly over the cream cheese layer. Scatter the 1 cup of coarsely chopped pecans over the caramel.
  9. Prepare Pudding (Layer 4): In a separate bowl, whisk together the instant pudding mix and 3 cups of cold milk for about 2 minutes until the mixture begins to thicken significantly.
  10. Spread Layer 4: Carefully and gently spread the thickened chocolate pudding over the caramel and pecan layer. Use a light hand to avoid disturbing the layers underneath.
  11. The Big Chill: Cover the pan loosely and refrigerate for a minimum of 4 hours, or ideally overnight (12 hours), ensuring the layers are completely set.
  12. Final Topping: Just before serving, spread the remaining whipped topping (approx. 2 cups) evenly over the set pudding layer.
  13. Garnish: Drizzle with chocolate syrup and sprinkle the reserved pecans (1/4 cup) over the top.
  14. Slice and Serve: Cut into neat squares using a sharp, warm knife.