Pecan Pie Lasagna

Ingredients

Whipped Cream

  • 16 ounces Cream Cheese, softened
  • 1/2 cup Granulated Sugar
  • 1 cup Heavy Cream

Filling

  • 4 1/2 cups Whole Milk
  • 10 ounce Vanilla Pudding Mix
  • 2 teaspoons Vanilla
  • 1/4 cup Toasted Chopped Pecans
  • 1/2 teaspoon Kosher Salt

Topping

  • 1 1/2 cups Toasted Whole Pecans
  • 1/4 cup Caramel, microwaved until pourable
  • 1/2 teaspoon Cinnamon
  • Pinch of Kosher Salt
  • 16 Graham Cracker Sheets

Directions

  1. In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy; slowly add heavy cream; beat until stiff peaks form
  2. In a medium bowl, whisk together milk, pudding mix and vanilla; fold in pecans and kosher salt; let sit for 5 minutes until it thickens
  3. In another bowl, stir to combine whole pecans with caramel, cinnamon and kosher salt
  4. How to assemble the lasagna: spread a thin layer of the cream cheese mixture into a 9×13 inch baking dish; top with a layer of graham crackers; add half of the pudding mixture; add half of the cream cheese mixture; top with the remaining graham crackers; layer the remaining pudding mixture and remaining cream cheese mixture; top with pecans; refrigerate for 6 hours
  5. Drizzle with more caramel sauce before serving