Ingredients
For the Crust:
• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
For the Pecan Pie Layer:
• 1 cup chopped pecans
• ½ cup brown sugar
• ¼ cup unsalted butter
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
For the Cheesecake Layer:
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
For the Pudding Layer:
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 ½ cups cold milk
For the Topping:
• 1 ½ cups whipped topping (or homemade whipped cream)
• ½ cup chopped pecans
• Caramel sauce (for drizzling)
Instructions
1. Prepare the Crust:
• In a bowl, mix graham cracker crumbs, melted butter, and sugar.
• Press the mixture evenly into the bottom of a 9×13-inch dish. Refrigerate while preparing the next layer.
2. Make the Pecan Pie Layer:
• In a saucepan, melt butter over medium heat. Add brown sugar, heavy cream, and vanilla extract. Stir until smooth.
• Mix in the chopped pecans and cook for 2-3 minutes until thickened. Let cool slightly, then spread over the crust. Chill for 10 minutes.
3. Prepare the Cheesecake Layer:
• In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
• In a separate bowl, whip heavy cream to stiff peaks, then fold it into the cream cheese mixture. Spread over the pecan layer.
4. Make the Pudding Layer:
• Whisk the vanilla pudding mix with cold milk until thickened. Spread over the cheesecake layer.
5. Add the Topping:
• Spread whipped topping over the pudding layer. Sprinkle with chopped pecans and drizzle with caramel sauce.
6. Chill & Serve:
• Cover and refrigerate for at least 4 hours (or overnight) for the best texture. Slice and enjoy!
Enjoy this rich and decadent Pecan Pie Lasagna! 🍂🥧