Step 1: Make the Crust

1. In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar.

2. Press the mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust.

3. Chill in the refrigerator for at least 15 minutes to firm up.

Step 2: Prepare the Cream Cheese Layer

1. In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.

2. Add vanilla extract and fold in whipped topping until fully incorporated.

3. Spread this mixture evenly over the chilled crust. Return to fridge.

Step 3: Make the Vanilla Pudding Layer

1. In another bowl, whisk together the vanilla pudding mix and cold milk until thickened (about 2-3 minutes).

2. Stir in maple extract if using.

3. Spread the pudding evenly over the cream cheese layer.

4. Refrigerate while preparing the pecan pie topping.

Step 4: Cook the Pecan Pie Topping

1. In a saucepan, whisk together brown sugar, cornstarch, and water over medium heat.

2. Cook and stir constantly until the mixture begins to boil and thicken (about 5–7 minutes).

3. Remove from heat and stir in butter, vanilla extract, salt, and pecans.

4. Allow the mixture to cool for 10–15 minutes until warm but not hot.

Step 5: Assemble the Final Layer

1. Carefully spoon and spread the slightly cooled pecan topping over the pudding layer.

2. Use a spatula to spread evenly without disturbing the layers underneath.

3. Chill the entire lasagna for at least 4 hours or overnight for best results.

Step 6: Garnish & Serve

1. Before serving, top with extra whipped topping and sprinkle with chopped pecans.

2. Drizzle with caramel sauce if desired for a decadent finish.

3. Slice into squares and serve chilled.