• Preheat oven to 350°F. Lightly spray nonstick cooking spray in a 9x13 baking dish and set aside.

Graham Cracker Crust Layer

• Stir together graham crackers, melted butter and granulated sugar in a medium bowl.
  1½ cups graham cracker crumbs, 6 tablespoons salted butter, ⅓ cup granulated sugar
• Press the graham cracker crumble evenly into the prepared baking dish and bake for 6 to 8 minutes.
• Remove the graham cracker crust from the oven and let cool completely.

No Bake Cheesecake Layer

• In a large bowl or the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract and continuing beating until combined.
  8 ounces cream cheese, ⅔ cup powdered sugar, ½ teaspoon vanilla extract
• Fold in 8 ounces of cool whip into the cream cheese mixture.
  8 ounces cool whip
• Spread the cream cheese mixture over top of the graham cracker layer.

Pumpkin Pudding Layer

• In a large mixing bowl, combine the pudding and milk, following the pudding box instructions.
  6.8 ounces pumpkin spice instant pudding, 3 cups whole milk
• Spread the pudding mixture over the cream cheese mixture carefully and evenly using an offset spatula.

Top Layer

• Spread the Cool Whip (16 ounces) evenly over top of the pumpkin pudding mixture.
  16 ounces cool whip
• Sprinkle the chopped pecans and dust with pumpkin pie spice.
  ¼ cup chopped pecans, 1 teaspoon pumpkin pie spice
• Let the Pumpkin Delight chill in the fridge for a minimum of 8 hours or overnight to allow it to set properly before serving.