Pecan Pie Lasagna
Ingredients:
For the Crust Layer:
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
Directions:
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.
