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8 tablespoons (1 stick) unsalted butter, melted and cooled

12 whole graham cracker sheets (6 ½ ounces), or 1 ½ cups graham cracker crumbs

1 tablespoon granulated sugar

¼ teaspoon kosher salt

½ cup whole milk

2 tablespoons cornstarch

½ cup dark corn syrup

⅓ cup packed dark brown sugar

¼ teaspoon kosher salt

3 tablespoons unsalted butter

½ teaspoon vanilla extract

1 cup finely chopped toasted pecans

8 ounces cream cheese, at room temperature

1 (8-ounce) container thawed whipped topping, such as Cool Whip, divided

¼ cup powdered sugar

½ teaspoon vanilla extract

1 (3.9-ounce) box instant chocolate pudding mix

1 ½ cups cold whole milk

½ cup finely chopped toasted pecans

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1. Line an 8x8-inch square baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other, so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.

2. Break 12 whole graham cracker sheets into rough pieces and place in a food processor. Add 1 tablespoon granulated sugar and ¼ teaspoon kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add 1 stick melted and cooled unsalted butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir 1 ½ cups crumbs, the sugar, salt, and the butter together in a medium bowl.)

3. Transfer to the baking pan. Use the bottom of a flat measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate while you make the pecan filling.

4. Whisk ½ cup whole milk and 2 tablespoons cornstarch together in a small saucepan until smooth. Whisk in ½ cup dark corn syrup, ⅓ cup packed dark brown sugar, and ¼ teaspoon kosher salt. Cook over medium-low heat, stirring constantly with a flexible spatula and scraping the bottom and corners of the saucepan, until thickened and bubbling throughout, about 5 minutes.

5. Turn off the heat. Stir in 3 tablespoons unsalted butter and ½ teaspoon vanilla extract until the butter is melted and incorporated. Stir in 1 cup finely chopped toasted pecans. Let cool, stirring occasionally, until no longer warm, about 30 minutes.

6. Dollop evenly over the crust. Using an offset spatula, gently spread into an even layer. Refrigerate until cold and set, about 45 minutes.

7. Beat 8 ounces room-temperature cream cheese, ¼ cup powdered sugar, and ½ teaspoon vanilla extract together in a stand mixer with the paddle attachment on medium speed, scraping down the bowl once or twice, until very light and fluffy, about 3 minutes total.

8. Fold in 1 cup of the thawed whipped topping by hand with the flexible spatula until combined. Dollop over the pecan filling and spread into an even layer. Refrigerate.

9. Whisk 1 (3.9-ounce) package instant chocolate pudding mix and 1 ½ cups cold whole milk together in the now-empty mixer bowl (no need to clean) until slightly thickened, 1 to 2 minutes. Let stand until thickened, about 5 minutes. Dollop over the cream cheese mixture and gently spread into an even layer.

10. Dollop the remaining thawed frozen whipped topping (about 2 cups) over the pudding and spread into an even layer. Cover and refrigerate until set, at least 4 hours or up to overnight.

11. Sprinkle with ½ cup finely chopped toasted pecans. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 9 to 12 pieces, wiping the knife clean between each cut for the cleanest-looking slices.

Notes: