In a food processor, pulse the Oreos until fine crumbs form. Reserve 1 and 1/2 cups of crumbs for later. Toss the remaining crumbs with the melted butter and press firmly into the bottom of a 9x13 inch baking dish.

In a stand mixer with the paddle attachment, beat the softened cream cheese on medium-low speed until smooth. Add the vanilla pudding powder and mix until combined.

Gradually add the whole milk on low speed, mixing until thoroughly combined and smooth. Stir in the 1/2 cup of caramel sauce until well incorporated.

Pour the cream cheese mixture evenly over the prepared Oreo crust. Sprinkle the reserved 1 and 1/2 cups of Oreo crumbs over the filling. Drizzle half of the caramel sauce and half of the hot fudge sauce over the crumbs, then sprinkle with half of the chopped pecans.

In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract on medium-low speed until soft peaks form. Spread this whipped cream mixture evenly over the top of the dessert.

Cover the dish with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, to allow it to set. For cleaner slices, freeze overnight, then cut and serve.

Before serving, garnish with the remaining caramel sauce, hot fudge sauce, chopped pecans, and optional turtle candies.