In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy.
Gradually mix in the powdered sugar and vanilla extract. Continue to beat until the mixture is well combined and fluffy.
Next, add the instant vanilla pudding to the cream cheese mixture. Stir until it’s fully incorporated.
Pour in the half & half while mixing at a low speed.
Gently fold in the jarred salted caramel sauce. Reserve a small amount for drizzling on top later.
Carefully fold in the whipped topping until everything is mixed together evenly.
Spoon the creamy mixture into the prepared graham cracker crust, spreading it evenly.
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
Before serving, drizzle with the reserved salted caramel and sprinkle with chopped pecans.
