Combine graham cracker crumbs, 1/2 cup melted butter, and granulated sugar in a medium bowl until uniform.

Press the mixture firmly into the bottom of a 9x13 inch baking dish and freeze for 10 minutes to set.

Beat softened cream cheese and powdered sugar in a large bowl until smooth.

Fold in 8 ounces of whipped topping into the cream cheese mixture and spread evenly over the chilled crust.

Whisk instant butterscotch pudding mix and milk together in a separate bowl for 2 minutes; allow to sit for 5 minutes until thickened.

Spread the pudding mixture evenly over the cream cheese layer.

Combine brown sugar, 1/4 cup butter, and heavy cream in a small saucepan over medium heat and bring to a simmer for 3 minutes.

Stir in the chopped pecans, remove from heat, and allow the praline mixture to cool completely to room temperature.

Spread the remaining 8 ounces of whipped topping over the pudding layer.

Drizzle the cooled pecan praline mixture over the top of the dessert.

Refrigerate for a minimum of 4 hours to ensure the layers are fully set before slicing and serving.