Pulse the Oreos in a food processor until reaching a fine crumb texture. Mix melted unsalted butter with the crumbs and press into the bottom of a 9x13 inch baking dish.

In a stand mixer, beat softened cream cheese until smooth. Gradually add the instant vanilla pudding powder and mix in whole milk until well combined. Fold in caramel sauce.

Pour the filling over the Oreo crust in the baking dish and spread evenly.

Sprinkle reserved Oreo crumbs over the cream filling, drizzle half of the caramel sauce and hot fudge, followed by half of the chopped pecans.

In a mixing bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread the whipped cream over the layers.

Cover with plastic wrap and refrigerate for at least 6-8 hours or overnight. For neat slices, freeze overnight beforehand.