Preheat the oven to 350 degrees and prepare a 9 x 13 baking dish with non stick cooking spray.
Mix together Oreo crumbs and melted butter. The consistency should feel and look like wet sand.
Place crumbs in the bottom of the baking dish and press firm and flat using the palm of your hands. Bake for 10-12 minutes. When done, allow to cool completely before further use.
When the oreo crust has cooled, cream together the cream cheese and powdered sugar in a large mixing bowl. Mix until smooth.
Add peanut butter, 1 tub of whipped topping, and vanilla and mix again. Set aside.
In a separate large mixing bowl, mix together the instant pudding packages and cold milk. Mix until fully combined. The pudding will start to set soon after.
Gently pour the cream cheese layer over the Oreo crust and smooth flat with a rubber spatula.
Top with chocolate pudding mixture and spread evenly.
Add the final container of whipped topping, spreading evenly over the entire dish.
Top with peanut butter & chocolate chips. Drizzle caramel, top with mini Resee’s cups and finish the lasagna with a drizzle of chocolate sauce.
Cover and place inside the refrigerator for 4 hours or overnight before serving.