In a mixing bowl, beat softened cream cheese with powdered sugar until smooth and creamy.
In a separate bowl, whisk chocolate pudding mix with milk until thickened.
Arrange a single layer of graham crackers in the bottom of a 9×13-inch baking dish.
Spread half of the cream cheese mixture over the graham crackers, followed by half of the chocolate pudding.
Drizzle half of the caramel sauce over the pudding and sprinkle with half of the chopped pecans.
Repeat layers using remaining graham crackers, cream cheese mixture, pudding, caramel sauce, and pecans.
Finish with an even layer of whipped topping. Cover and refrigerate for at least 4 hours before slicing and serving.
