In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9×13 inch baking dish to form a crust. Set aside.

In a separate bowl, blend together softened cream cheese and powdered sugar until smooth. Fold in half of the whipped topping gently until the mixture is light and fluffy. Spread this layer evenly over the crust.

In another bowl, whisk together the chocolate pudding mix and milk until thick. Pour it over the cream cheese layer.

Drizzle the caramel sauce over the chocolate pudding layer, and sprinkle chopped pecans on top.

Cover the entire dessert with the remaining whipped topping and drizzle with additional caramel sauce.

Cover with foil or plastic wrap and refrigerate for at least 4 hours.

Slice into squares, serve, and enjoy.