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Pecan Pie Lasagna

Pecan Pie Lasagna is a no-bake dessert with layers of graham cracker crust, sweet cream cheese, caramelized pecans, and whipped cream—an easy, crowd-pleasing take on pecan pie.
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Ingredients
  

  • 1½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 1 cup packed brown sugar
  • ½ cup light corn syrup
  • 1¼ cup unsalted butter
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • 2 cups whipped topping (Cool Whip)
  • 2 large eggs
  • 1¾ cups chopped pecans
  • Caramel sauce

Instructions
 

  • Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter until combined. Press into a 9x9-inch dish and refrigerate.
  • Make the Cream Cheese Layer: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping and spread over the chilled crust. Refrigerate.
  • Cook the Pecan Filling: In a saucepan, melt brown sugar, corn syrup, and butter over medium heat. Whisk in eggs and vanilla, stirring continuously for 5 minutes until slightly thickened. Remove from heat, stir in pecans, and let cool slightly. Spread over the cream cheese layer.
  • Add the Whipped Topping: Gently spread the remaining whipped topping over the pecan layer, smoothing the top.
  • Garnish & Chill: Sprinkle with pecans, drizzle with caramel sauce, and refrigerate for at least 4 hours (preferably overnight) before serving.