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Pecan Pie Lasagna

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Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter melted
  • For the Cream Cheese Layer:
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping Cool Whip, thawed
  • For the Pecan Filling Layer:
  • 1 cup packed brown sugar
  • ½ cup light corn syrup
  • 4 tablespoons unsalted butter
  • 2 large eggs beaten
  • 1 teaspoon vanilla extract
  • 1 ½ cups chopped pecans
  • For the Whipped Topping Layer:
  • 1 ½ cups whipped topping Cool Whip
  • ¼ cup chopped pecans for garnish
  • Caramel sauce for drizzling

Instructions
 

  • Prepare the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into the bottom of a 9x9-inch dish. Refrigerate while preparing the next layers.
  • Make the Cream Cheese Layer: Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped topping. Spread evenly over the crust and return to the fridge.
  • Cook the Pecan Filling: In a saucepan over medium heat, stir together brown sugar, corn syrup, and butter until melted. Slowly whisk in the beaten eggs and vanilla. Continue stirring until the mixture thickens slightly (about 5 minutes). Remove from heat and stir in chopped pecans. Let cool slightly before spreading over the cream cheese layer.
  • Top with Whipped Topping: Gently spread the remaining whipped topping over the pecan layer.
  • Garnish & Chill: Sprinkle with extra chopped pecans and drizzle caramel sauce over the top. Refrigerate for at least 4 hours (or overnight) before serving.
  • Slice and enjoy this decadent pecan pie-inspired dessert!
  • Prep Time: 20 minutes | Cooking Time: 5 minutes | Chilling Time: 4 hours | Total Time: 4 hours 25 minutes
  • Kcal: 420 kcal | Servings: 12 slices
  • Tips:
  • Chill overnight for the best texture and flavor.
  • Use a sharp knife to cut clean slices and wipe between cuts for a neat presentation.