Step 1: Create the Salty-Sweet Pretzel Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, melted butter, and granulated sugar. Mix until the pretzel crumbs are uniformly coated and the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of an ungreased 9×13-inch baking dish. Use the bottom of a measuring cup to compact it into a solid, unified layer. Bake for 10 minutes. Remove from the oven and let it cool completely on a wire rack. This step toasts the crust, enhancing its flavor and helping it set.

Step 2: Whip the Cream Cheese Layer
In a large mixing bowl (or using a stand mixer), beat the softened cream cheese on medium speed until completely smooth, about 2 minutes. Add the sifted confectioners’ sugar and vanilla extract. Beat on low until incorporated, then on medium-high until fluffy, about another 2 minutes. Using a rubber spatula, gently fold in 1 ½ cups of the thawed whipped topping until no white streaks remain. Be careful not to deflate the mixture.

Step 3: Assemble the First Creamy Layer
Once the pretzel crust is completely cool, spread the cream cheese mixture evenly over it, smoothing it to the edges. This layer acts as a crucial moisture barrier to keep the crust crunchy. Place the dish in the refrigerator while you prepare the pudding.

Step 4: Prepare the Pudding Layer
In a large bowl, whisk together both boxes of instant pudding mix and the cold milk. Whisk vigorously for a full 2 minutes until the pudding is very thick and smooth. Let it sit for 3-5 minutes to finish setting. It should be quite thick, not runny.

Step 5: Add the Pudding and Caramel Layers
Remove the dish from the refrigerator. Carefully spread the thickened pudding over the cream cheese layer in an even, smooth layer. Next, take 1 cup of the caramel sauce and drizzle it evenly over the entire surface of the pudding layer. Use a knife or spatula to gently swirl it into the pudding, just a little, for a marbled effect.

Step 6: Apply the Final Topping
Spread the remaining 1 cup of whipped topping over the caramel-swirled pudding layer. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, but ideally overnight. This chilling time is non-negotiable; it allows all the layers to firm up and the flavors to meld spectacularly.

Step 7: The Grand Finale – Garnish and Serve
Just before serving, garnish the dessert. Warm the remaining ½ cup of caramel sauce slightly for easy drizzling. Zigzag it artfully over the entire surface of the dessert. Sprinkle the chocolate chips and the coarsely crushed pretzel pieces evenly over the top. For the perfect finishing touch, sprinkle a few delicate flakes of sea salt over everything. This amplifies all the flavors.

Step 8: Slice and Serve
Cut into squares and serve chilled. The layers should hold beautifully. For the cleanest slices, dip a sharp knife in hot water and wipe it clean between cuts.