Description
Indulge in a mouthwatering dessert with Pecan Pie Lasagna. Discover a delicious new twist on a classic recipe today.
Ingredients
Scale
- 2½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 16 oz Cool Whip or homemade whipped cream, divided
- 2 packages instant vanilla pudding mix
- 3 cups cold milk
- 1½ cups chopped pecans, toasted
- 1 cup caramel sauce, divided
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons brown sugar
- ¼ cup pecan halves for garnish (optional)
Instructions
- Step 1: Prepare the Crust In a medium bowl, combine the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9×13-inch baking dish, creating an even layer. The back of a measuring cup works perfectly for achieving a smooth, compact base. Place in the refrigerator to chill while preparing the next layers.
- Step 2: Create the Cream Cheese Layer In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and fluffy, about 2 minutes. Add the granulated sugar and vanilla extract, continuing to beat until well incorporated. Gently fold in 8 ounces (half) of the Cool Whip until just combined – overmixing will deflate the airiness. Spread this luxurious mixture evenly over the chilled graham cracker crust.
- Step 3: Prepare the Pudding Layer In a separate bowl, whisk together the vanilla pudding mixes and cold milk for a full 2 minutes until it begins to thicken. Allow it to set for 5 minutes, then spread it carefully over the cream cheese layer. Return the dish to the refrigerator for 15 minutes to help stabilize this layer before adding the next.
- Step 4: Create the Pecan Pie Filling In a medium saucepan, combine 3/4 cup of caramel sauce, the toasted chopped pecans, cinnamon, salt, and brown sugar. Warm over medium-low heat for 3-4 minutes, stirring constantly until everything is well coated and slightly thickened. Remove from heat and cool for 10 minutes before gently spreading over the pudding layer.
- Step 5: Add the Final Layers Carefully spread the remaining 8 ounces of Cool Whip over the pecan layer. Drizzle with the remaining 1/4 cup of caramel sauce and arrange pecan halves decoratively on top. Cover with plastic wrap (avoid touching the surface) and refrigerate for at least 4 hours, preferably overnight.
- Step 6: Serve and Enjoy When ready to serve your **Pecan Pie Lasagna**, use a sharp knife dipped in hot water (and wiped dry) between cuts for clean, beautiful slices. This dessert is best enjoyed cold and pairs wonderfully with a cup of coffee or a scoop of vanilla ice cream for an extra indulgent treat!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg