Description
A decadent layered dessert that combines the rich flavors of pecan pie with a no-bake lasagna style, featuring creamy layers and a crunchy pecan topping.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped topping
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups milk
- 1/2 cup caramel sauce
- Additional whipped topping and pecans for garnish
Instructions
- Step 1: In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9×13 inch baking dish to form the crust. Chill in the refrigerator for 15 minutes.
- Step 2: In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in 2 cups of whipped topping and spread this mixture evenly over the chilled crust.
- Step 3: In another bowl, whisk together the instant vanilla pudding mix and milk until thickened. Spread this pudding layer over the cream cheese layer.
- Step 4: Sprinkle chopped pecans over the pudding layer and drizzle with caramel sauce. Top with additional whipped topping and pecans for garnish.
- Step 5: Refrigerate the lasagna for at least 2 hours or until set. Serve chilled.
Notes
For a nut-free version, substitute pecans with walnuts or omit them. Ensure all ingredients are at room temperature for easier mixing.
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 4g