Description
Indulge in the ultimate dessert experience with this Decadent Pecan Pie Lasagna that combines creamy layers of cheesecake, vanilla pudding, and whipped topping, all topped with a rich caramel pecan sauce.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 1/2 cups pecan halves, toasted and chopped
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Graham Cracker Crust:
Cheesecake Layer:
Vanilla Pudding Layer:
Pecan Topping:
Instructions
- Graham Cracker Crust: Preheat oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter. Press into a 9×13-inch baking dish and bake for 8 minutes. Let cool.
- Cheesecake Layer: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup whipped topping. Spread over cooled crust.
- Vanilla Pudding Layer: Whisk pudding mix with cold milk until thickened. Spread over cream cheese layer, then top with remaining whipped topping. Refrigerate.
- Pecan Topping: In a saucepan, combine brown sugar, heavy cream, butter, vanilla, and salt. Cook until thickened. Stir in pecans. Spoon over the top layer. Chill for 2 hours before serving.
Notes
- For a crunchier base, use crushed vanilla wafers instead of graham crackers.
- Can be made a day ahead and stored in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 29g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
