1. Crush the 24 Oreo cookies into very fine crumbs using a food processor or a sealed bag and rolling pin.

2. Mix the Oreo crumbs with the milk until the mixture becomes soft and moldable like dough.

3. Place the Oreo mixture between two sheets of parchment paper and roll it into a rectangle about 1/4 inch thick.

4. In a medium bowl, beat the softened cream cheese and powdered sugar until smooth.

5. Fold in 1 cup whipped topping and the 4 crushed Oreo cookies until the filling is creamy and evenly mixed.

6. Spread the filling evenly over the Oreo layer, leaving a small border around the edges.

7. Starting from one long side, gently roll the dessert into a tight log, using the parchment paper to help shape it.

8. Wrap the roll and chill it in the refrigerator for at least 1 hour until firm.

9. Slice into rounds and top with 1/2 cup whipped topping, caramel sauce, and mini Oreo cookies before serving.