In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch square pan. Set aside.
Beat cream cheese in medium bowl until smooth. Add pudding mix; mix well. Add orange juice concentrate; blend well. Gently fold in whipped topping and chopped oranges. Spread over crust in pan. Cover; refrigerate at least 2 hours or until firm.
Cut dessert into squares. Spoon about 1 tablespoon caramel topping on each individual dessert plate. Place dessert square on caramel topping. Cut orange slices in half; twist each half to form orange twist. Garnish each serving with orange twist.