1. Start by mixing the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well combined. Press this crust mixture firmly into the bottom of a 9×13-inch baking dish and chill it in the refrigerator while you prepare the other layers.

2. In a large bowl, beat the softened cream cheese, powdered sugar, and 1/2 cup of softened butter until the mixture is smooth and fluffy. Spread this creamy layer evenly over the chilled graham cracker crust.

3. In a saucepan, melt 1 cup of butter and brown sugar together over medium heat, stirring constantly until the sugar has dissolved and the mixture has thickened slightly. Remove from heat and gently fold in 2 cup of chopped pecans. Allow the pecan filling to cool slightly before spreading it over the cream cheese layer.

4. Using a stand mixer or hand mixer, beat the heavy whipping cream and vanilla extract until stiff peaks form. Spread this light and airy whipped cream layer over the pecan filling.

5. Start by placing a layer of no-boil lasagna noodles over the whipped cream. Top this with a layer of the cream cheese mixture, followed by a layer of the pecan filling and another layer of whipped cream. Repeat these layers, ending with the whipped cream on top.

6. Cover the assembled Pecan Pie Lasagna and refrigerate it for at least 4 hours, or preferably overnight, to allow the flavors to meld and the layers to set. When you’re ready to serve, slice and enjoy this decadent and showstopping dessert!