Preheat your refrigerator by making sure there is enough space for the dessert to chill after preparation.
In a large mixing bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until the crumbs are well-coated. Press the mixture firmly into the bottom of the baking dish to form a crust.
In another mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. Gently fold in the 1/2 cup of whipped topping. Spread this cream cheese mixture evenly over the prepared crust.
In a separate bowl, whisk together the chocolate pudding mix and milk until well combined and thickened, following the package directions. Pour the pudding mixture over the cream cheese layer.
Drizzle the caramel sauce over the chocolate pudding layer, then sprinkle the chopped pecans evenly on top.
Spread the remaining whipped topping over the pecan layer, smoothing it out as neatly as possible.
Drizzle additional caramel sauce on top of the whipped topping for decoration.
Cover the baking dish with plastic wrap or a lid and refrigerate for at least 2 hours (or until set) before serving.