1 ½ cups graham cracker crumbs ⅓ cup granulated sugar ½ cup unsalted butter, melted
For the Cream Cheese Layer:
8 oz cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla extract 1 cup whipped topping (Cool Whip), thawed
For the Pecan Filling Layer:
1 cup packed brown sugar ½ cup light corn syrup ¼ cup unsalted butter 2 large eggs 1 teaspoon vanilla extract 1 ½ cups chopped pecans
For the Whipped Topping Layer:
2 cups whipped topping (Cool Whip) ¼ cup caramel sauce (optional, for drizzling) ¼ cup chopped pecans (for garnish)
Instructions:
Prepare the Crust:
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture evenly into the bottom of a 9×13-inch dish. Place in the refrigerator to set while preparing the next layer.
Make the Cream Cheese Layer:
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped topping gently until fully combined. Spread the mixture evenly over the crust layer. Return to the fridge.
Prepare the Pecan Filling:
In a saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir until the butter melts and the mixture is smooth. In a small bowl, whisk the eggs and vanilla extract together. Slowly pour the egg mixture into the saucepan, stirring constantly to avoid scrambling the eggs. Continue stirring and cooking for 2–3 minutes until slightly thickened. Remove from heat and stir in chopped pecans. Let the pecan filling cool slightly, then spread it evenly over the cream cheese layer.
Add the Whipped Topping Layer:
Spread an even layer of whipped topping over the pecan filling. Drizzle with caramel sauce and sprinkle chopped pecans on top for extra flavor.
Chill & Serve:
Cover and refrigerate for at least 4 hours (or overnight) to let the layers set. Slice and serve chilled for a creamy, crunchy, and delicious pecan pie lasagna!
Would you like any variations, like a chocolate twist or a gluten-free version?
