Pecan Pie Lasagna

Ingredients:

For the Crust Layer:

• 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 eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

For the Whipped Topping Layer:

• 2 cups whipped topping (Cool Whip), thawed
• ¼ cup chopped pecans (for garnish)
• Caramel sauce (for drizzling, optional)

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Instructions:

1. Prepare the Crust Layer:
   • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
   • Press the mixture firmly into the bottom of a 9×9-inch baking dish to form an even crust.
   • Place in the refrigerator to chill while preparing the next layers.
2. Prepare the Cream Cheese Layer:
   • In a mixing bowl, beat the softened cream cheese until smooth.
   • Add powdered sugar and vanilla extract, and mix until well combined.
   • Gently fold in the whipped topping until fully incorporated.
   • Spread this layer evenly over the graham cracker crust.
3. Prepare the Pecan Filling Layer:
   • In a saucepan over medium heat, combine brown sugar, corn syrup, and butter.
   • Stir constantly until the butter is melted and the mixture is smooth.
   • In a small bowl, whisk the eggs. Slowly add a few tablespoons of the warm mixture to the eggs, whisking continuously (to temper the eggs).
   • Slowly pour the egg mixture back into the saucepan, stirring constantly.
   • Cook for about 2–3 minutes until thickened, then remove from heat.
   • Stir in the vanilla extract and chopped pecans.
   • Allow to cool slightly before pouring over the cream cheese layer.
4. Add the Whipped Topping Layer:
   • Spread the remaining whipped topping over the cooled pecan filling.
   • Sprinkle chopped pecans on top and drizzle with caramel sauce if desired.
5. Chill & Serve:
   • Cover the dish and refrigerate for at least 4 hours or overnight for the best results.
   • Slice, serve, and enjoy your delicious Pecan Pie Lasagna!