Best Of Pecan Pie Lasagna


Pecan Pie Lasagna Lovely Pecan Pie Lasagna



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 milk

  • 3 (3.4-oz.) packages vanilla pudding mix

  • 2 tsp. vanilla

  • 1/4 c. toasted chopped pecans

  • 1/2 tsp. kosher salt





















FOR THE TOPPING






  • 1 1/2 c. toasted pecans

  • 1/4 c. caramel, microwaved until pourable, plus more for
    garnish

  • 1/2 tsp. cinnamon

  • Pinch kosher salt

  • 16 graham cracker sheets
























DIRECTIONS






  1. In a large bowl using a hand mixer (or in the bowl of stand
    mixer using the whisk attachment), beat cream cheese and sugar until light and
    fluffy. Slowly add heavy cream and beat until stiff peaks form.

  2. In a medium bowl, whisk together milk, pudding mix, and
    vanilla. Fold in pecans and kosher salt. Let sit 5 minutes, until thickened
    slightly.

  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.
























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