Slightly warm the dulce de leche before folding into whipped topping to ensure it blends smoothly without creating lumps or breaking down the whipped texture.

Chop Milky Way bars into small, uniform pieces and fold them in just before final assembly to prevent them from sinking to the bottom or melting into the filling.

Use heavy whipping cream that you whip yourself with a touch of powdered sugar and vanilla for better stability than store-bought varieties, preventing weeping during refrigeration.

Brush the chocolate cookie crust lightly with melted chocolate or a thin layer of dulce de leche before adding the filling to create a moisture barrier that prevents sogginess.

Refrigerate for at least 4-6 hours (preferably overnight) to allow flavors to meld and the filling to set properly, then let sit at room temperature for 10 minutes before slicing for cleaner cuts.