Prepare the crust: In a food processor, crush the Oreos into fine crumbs. Mix the Oreo crumbs with the melted butter until fully combined. Press the mixture into the bottom of a 9×13-inch dish to form a crust. Place the crust in the refrigerator to set while you prepare the filling.

Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the instant vanilla pudding powder and mix until well combined. Gradually add the whole milk, mixing until the mixture is smooth and thick. Finally, stir in the caramel sauce.

Whip the topping: In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.

Assemble the lasagna: Start with the Oreo crust as the first layer. Spread half of the cream cheese filling over the crust. Next, drizzle half of the prepared caramel sauce and hot fudge sauce over the filling. Sprinkle half of the chopped pecans over the sauce.

Add the second layer: Spread the remaining cream cheese filling over the first layer. Drizzle the remaining caramel and hot fudge sauce on top, followed by the remaining pecans.

Top with whipped cream: Spread the whipped cream topping evenly over the entire lasagna. Garnish with chopped turtle candies (if using).

Chill: Refrigerate the lasagna for at least 4 hours (or overnight) to allow the layers to set and the flavors to meld.

Serve: Slice into squares and serve chilled.