Ultimate Pecan Pie Lasagna
A delightful dessert that combines the richness of traditional pecan pie with the innovative form of lasagna, featuring creamy layers, crunchy pecans, and a sweet caramel drizzle.
Ingrédients
For the crust
- 2 cups crushed graham crackers Can substitute with gluten-free biscuit crumbs for a gluten-free option.
- 1 cup unsalted butter, melted
For the cream cheese layer
- 1 1/2 cups cream cheese, softened Ensure it's at room temperature for easy mixing.
- 1 cup brown sugar
- 1 teaspoon vanilla extract For enhanced flavor.
For the topping and filling
- 1 cup powdered sugar
- 2 cups whipped topping Keep half for folding into the cream cheese layer.
- 1 cup chopped pecans Can substitute with seeds if nut allergies are a concern.
- 1 cup caramel sauce For drizzling.
Instructions
Preparation
- Gather all ingredients, ensuring cream cheese is softened to room temperature.
Make the Crust
- In a mixing bowl, combine crushed graham crackers and melted butter until well mixed. Press firmly into the bottom of a 9x13 inch pan.
Create the Cream Cheese Layer
- In a separate bowl, beat together softened cream cheese, brown sugar, and vanilla extract until smooth, approximately 2-3 minutes.
- Gently fold in half of the whipped topping until light and airy.
Layer the Ingredients
- Spread the cream cheese mixture evenly over the crust.
- Sprinkle half of the chopped pecans and drizzle a generous amount of caramel sauce over the cream cheese layer.
- Spread another layer of whipped topping over the caramel layer.
- Repeat the layers with the remaining cream cheese mixture, pecans, and caramel sauce, finishing with the last layer of whipped topping.
Refrigerate
- Refrigerate for at least 4 hours, or ideally overnight, to allow the layers to set.
Notes
Serve with coffee or tea, fresh fruit, or ice cream. For creative twists, consider chocolate layers or pumpkin spices for seasonal flavors.