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Pecan Pie Lasagna

A decadent no-bake dessert combining the rich flavors of pecan pie with creamy layers, perfect for impressing guests at any gathering.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert, Party Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cream Cheese Layer
  • 8 oz cream cheese, softened Make sure it's at room temperature for easier mixing.
  • 1 cup granulated sugar
  • 1 cup heavy cream Whipped until stiff peaks form.
For the Pudding Layer
  • 2 cups whole milk
  • 1 pkg vanilla pudding mix Instant pudding works best.
  • 1 tsp vanilla extract
  • 1 cup toasted pecans, chopped
  • 1/4 tsp kosher salt
For the Pecan Topping
  • 1 cup microwaved caramel sauce Use store-bought or homemade.
  • 1/2 tsp cinnamon
  • 1/4 tsp pinch of salt
For the Layers
  • 2 cups graham cracker crumbs For layering.

Method
 

Preparation
  1. In a large bowl, beat the softened cream cheese and granulated sugar together until fluffy.
  2. Gradually add heavy cream and mix until stiff peaks form.
  3. In another bowl, whisk together whole milk, vanilla pudding mix, and vanilla extract.
  4. Fold in the toasted pecans and kosher salt, allowing it to thicken for about 5 minutes.
  5. Combine pecans with microwaved caramel, cinnamon, and a pinch of salt.
Assembly
  1. In a 9x13 inch dish, start layering: cream cheese mixture, followed by graham crackers, then half of the pudding mixture, and repeat.
  2. Finish with the pecan topping and let chill in the refrigerator for at least 6 hours, or overnight.
Serving
  1. Cut lasagna into squares and serve with additional caramel drizzle or toppings like whipped cream or ice cream.

Notes

For best results, let it sit overnight to meld flavors. Store leftovers covered in the fridge for up to 4 days. Do not freeze.