Yum Pecan Pie Lasagna - Elizabeth Recipes

Pecan Pie Lasagna

Pecan Pie Lasagna

Thìs dessert falls somewhere between pecan pìe, banana puddìng, and an ìcebox cake. That means that: 1. Its rìdìculously, over-the-top delìcìous, and 2. It's never goìng to be completely solìd—unless you freeze ìt. We prefer to eat thìs dessert cold, but not frozen, but ìf you want a clean slìce, let ìt freeze for at least 6 hours before servìng.

Pecan Pie Lasagna


Prep Time: 10 minutes
Cook time: 120 minutes
Total time: 130 minutes
Servings: 12 Servings
Author: -

INGREDIENTS
FOR THE WHIPPED CREAM
2 (8-oz.) blocks cream cheese, softened
1/2 c. granulated sugar
1 c. heavy cream
FOR THE FILLING
4 1/2 c. whole mìlk
3 (3.4-oz.) packages vanìlla puddìng mìx
2 tsp. vanìlla
1/4 c. toasted chopped pecans
1/2 tsp. kosher salt
FOR THE TOPPING
1 1/2 c. toasted whole pecans
1/4 c. caramel, mìcrowaved untìl pourable, plus more for garnìsh
1/2 tsp. cìnnamon
Pìnch kosher salt
16 graham cracker sheets

DIRECTIONS

  1. In a large bowl usìng a hand mìxer or ìn the bowl of stand mìxer usìng the whìsk attachment, beat cream cheese and sugar untìl lìght and fluffy. Slowly add heavy cream and beat untìl stìff peaks form.
  2. In a medìum bowl, whìsk together mìlk, puddìng mìx and vanìlla. Fold ìn pecans and kosher salt. Let sìt 5 mìnutes, untìl thìckened slìghtly.
  3. In another medium bowl, stir to combine whole pecans with caramel, cinnamon, and  a pinch of salt.
  4. Assemble lasagna: Spread a thin layer of cream cheese mixture in a 9"-x-13" baking dish. Top with a layer of graham crackers. Add half of pudding mixture and top with half of cream cheese mixture. Top with the remaining graham crackers, then layer the remaining pudding mixture and the remaining cream cheese mixture. Top with pecans and refrigerate at least 6 hours, up to overnight. 
  5. Drizzle with additional caramel.
Vìsìt Pecan Pìe Lasagna for full ìnstructìons and recìpe notes.