1 1/2 c. graham cracker crumbs
3/4 c. brown sugar
3/4 c. melted butter
1 c. chopped pecans

CAKE:

1 pkg. yellow cake mix
3/4 c. water
1/3 c. oil
1/2 c. praline liqueur (Hiram Walker)

FROSTING:

2 (16 oz.) cans vanilla frosting
1 (12 oz.) frozen Cool Whip
1/4 to 1/2 c. praline liqueur
12 pecan halves

Grease three 9 inch cake pans and set aside. In a small bowl combine all crunch ingredients. Divide in 3 portions. Press 1/3 mixture in 3 pans.

Blend cake ingredients; beat 2 minutes. Pour batter over 3 mixtures. Bake at 350 degrees for 25 minutes.

Combine frosting ingredients. Blend smooth; place one layer crust side up. Spread topping, keep refrigerated.