Pecan Pie Lasagna: A Decadent Dessert That’s Easier Than Pie!

In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture into the bottom of a 9×13-inch baking dish, forming an even layer. Refrigerate while you prepare the next layers.

Make the Cheesecake Layer:
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped heavy cream until the mixture is light and fluffy. Spread this cheesecake mixture evenly over the graham cracker crust layer.

Prepare the Pecan Pie Layer:
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and vanilla extract, bringing the mixture to a gentle simmer. Cook for about 3-4 minutes until it thickens slightly. Stir in the chopped pecans and remove from heat. Let it cool for a few minutes before spreading it over the cheesecake layer.

Chill the Lasagna:
Cover the dish and refrigerate for at least 4 hours or until set. This allows the flavors to meld and the dessert to firm up for easy slicing.

Serve and Garnish:
Before serving, top with whipped cream, pecan halves, and a drizzle of caramel if desired. Cut into squares and enjoy the layers of indulgence!

Serving and Storage Tips: