Pecan Pie Lasagna Layers (Print Version)

# Ingredients:

→ Crust

01 - 1 ½ cups graham cracker crumbs
02 - ⅓ cup granulated sugar
03 - ½ cup unsalted butter, melted

→ Cream Cheese Layer

04 - 8 oz cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 1 cup whipped topping, thawed

→ Pecan Filling Layer

08 - 1 cup packed brown sugar
09 - ½ cup light corn syrup
10 - 4 tablespoons unsalted butter
11 - 2 large eggs, beaten
12 - 1 teaspoon vanilla extract
13 - 1 ½ cups chopped pecans

→ Topping

14 - 1 ½ cups whipped topping
15 - ¼ cup chopped pecans, for garnish
16 - Caramel sauce, for drizzling

# Instructions:

01 - Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until the mixture resembles wet sand. Press firmly into the bottom of a 9x9-inch baking dish to create an even layer. Refrigerate while preparing the next components.
02 - In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in 1 cup of whipped topping gently until well incorporated. Spread the mixture evenly over the chilled crust and return to the refrigerator.
03 - In a medium saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir constantly until melted and well combined. Gradually whisk in beaten eggs and vanilla extract, stirring constantly to avoid scrambling. Continue stirring until the mixture thickens slightly, about 5 minutes. Remove from heat and stir in chopped pecans.
04 - Allow the pecan mixture to cool slightly, then spread it carefully over the cream cheese layer in the baking dish.
05 - Spread 1½ cups of whipped topping evenly over the pecan layer. Sprinkle with ¼ cup chopped pecans and drizzle with caramel sauce.
06 - Refrigerate for at least 4 hours or overnight to set the dish properly. Before serving, cut into 12 slices using a sharp knife, wiping the blade clean between cuts.

# Notes:

01 - Best when chilled overnight for optimal texture and flavor
02 - Can be made up to 2 days ahead and kept refrigerated
03 - Freezes well for up to 1 month if wrapped tightly
04 - For a holiday variation, add a pinch of cinnamon or nutmeg to the pecan filling

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