Add your oreos to a food processor and blend to crumbs, or, add them to a gallon sized plastic bag and crush by hand. Add melted butter to oreo crumbs and mix together to combine.

Press the oreo mixture into the bottom of a 9x13 inch pan.

Move to the freezer to chill for about 5 minutes.

Meanwhile, in a large mixing bowl, beat cream cheese until softened and smooth.

Add powdered sugar and milk, and mix to combine.

Add 8 oz. of cool whip, and mix again, making sure to scrape down the sides of the bowl.

Mix until everything is incorporated. Pour the cream cheese mixture over the golden oreo crust, and smooth out evenly. Move to the refrigerator to chill for 1 hour.

For the next layer, in a large mixing bowl whisk together pumpkin spice pudding and 3 cups of milk.

Whisk for about 2 minutes, until the pudding begins to thicken. Pour over the cream cheese layer and smooth out evenly.

Move to the refrigerator to chill for another hour.

Once the pudding is nice and set, for the last layer smooth out the remaining 8 oz. cool whip over top of the pudding. Return to the refrigerator to chill for 4 more hours.

Optional, before serving, top with a drizzle of caramel sauce.