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

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

3. In a saucepan, heat the remaining 1 cup of butter, brown sugar, and 2 cup of chopped pecans over medium heat. Stir the mixture until the sugar dissolves and it thickens slightly. Allow the pecan filling to cool slightly before spreading it over the cream cheese layer.

4. In a large bowl, beat the heavy whipping cream with the vanilla extract until stiff peaks form. Gently spread the whipped cream over the pecan filling layer.

5. Now it’s time to layer the no-boil lasagna noodles. Alternate layers of the noodles with the cream cheese mixture, pecan filling, and whipped cream, ending with a final layer of whipped cream on top.

6. Refrigerate the Pecan Pie Lasagna for at least 4 hours, or preferably overnight, to allow the layers to set properly. When ready to serve, use a sharp knife to cut clean slices and enjoy the decadent combination of flavors and textures.