Preparation Steps

• Grease a 9x13 inch baking dish and preheat your oven to 350°F (175°C).
• In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/3 cup of granulated sugar. Press the mixture evenly into the bottom of the prepared baking dish.
• Bake the crust for 8 minutes. Remove from the oven and let it cool completely.
• In a large mixing bowl, beat the softened cream cheese until smooth. Gradually beat in the remaining 1/3 cup of granulated sugar until well combined.
• Fold in one thawed container of Cool Whip into the cream cheese mixture until just combined. Spread this mixture evenly over the cooled graham cracker crust.
• In a separate large bowl, whisk together the instant pumpkin pie pudding mix and the whole milk according to the pudding package directions for pie filling.
• Gently spread the pumpkin pudding mixture over the cream cheese layer.
• Top the pudding layer with the remaining two thawed containers of Cool Whip.
• Sprinkle the pecan pieces evenly over the top of the Cool Whip.
• Cover the dish and refrigerate for at least 8 hours, or preferably overnight, to allow the dessert to set completely before slicing and serving.