Pecan Pie Lasagna – Layers of Sweet, Nutty Perfection

Ingredients:

For the crust:

- 1 1/2 cups graham cracker crumbs

- 1/4 cup granulated sugar

- 1/4 cup melted unsalted butter

For the pecan pie filling:

- 1 cup packed light brown sugar

- 1/2 cup granulated sugar

- 1/2 cup melted unsalted butter

- 2 large eggs

- 1 teaspoon vanilla extract

- 1 1/2 cups chopped pecans

For the cream cheese layer:

- 8 ounces cream cheese, softened

- 1/2 cup granulated sugar

- 1/2 cup whipped topping (Cool Whip)

For the caramel sauce:

- 1 cup heavy cream

- 1/2 cup granulated sugar

- 1/4 cup unsalted butter

Instructions:

1. Preheat oven to 350°F.

2. Prepare the crust: Mix crumbs, sugar, and melted butter until well combined. Press into a 9x13-inch baking dish.

3. Prepare the pecan pie filling: Whisk together brown sugar, granulated sugar, melted butter, eggs, vanilla extract, and chopped pecans.

4. Prepare the cream cheese layer: Beat cream cheese until smooth. Add granulated sugar and whipped topping. Mix until well combined.

5. Assemble the lasagna: Spread the pecan pie filling over the crust. Top with the cream cheese layer. Repeat the layers two more times, ending with the cream cheese layer on top.

6. Drizzle with caramel sauce: Whisk together heavy cream, granulated sugar, and unsalted butter. Bring to a boil, then reduce heat and simmer for 5 minutes.

7. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.

Enjoy your Pecan Pie Lasagna!