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Pecan Pie Lasagna Recipe

Ingredients

For the Crust:

• 2 cups graham cracker crumbs

• ½ cup unsalted butter, melted

• ¼ cup granulated sugar

For the Pecan Pie Layer:

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• 1 cup chopped pecans

• ½ cup brown sugar

• ¼ cup unsalted butter

• ¼ cup heavy cream

• 1 teaspoon vanilla extract

For the Cheesecake Layer:

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• 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

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• 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

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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.

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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:

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• 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! 🍂🥧

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