Pecan Pie Lasagna

This Pecan Pie Lasagna has a pecan cookie crust, a creamy vanilla pudding, and finished off with whipped cream and pecans. It's a pecan lovers dream.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Chill Time 6

Total Time 6 50

Servings Servings

Calories 624kcal

In a large saute pan, place the pecans, butter, water, sugar, vanilla and cinnamon. Cook over medium heat for 10-15 minutes, stirring frequently.
Remove them from the heat and spread the pecans on a piece of parchment paper in an even layer allowing them to cool.
In a large bowl, beat the cream cheese and powdered sugar together until smooth. Add in the heavy cream and beat for 1-2 minutes, until creamy. Set aside.
In a medium sized saucepan, cook the pudding mix with the milk until it starts to simmer, whisking continuously. Remove from heat and whisk in the vanilla. Let the pudding cool slightly and stir in ½ c of the pecans.
Using a 9x13 pan, spread a thin layer of the cream cheese mixture on the bottom. Lay the pecan sandies in a single layer on the bottom of the pan.
Spread the cooled pudding mixture over the top of the cookies.
Spread the remaining cream cheese mixture over the top of the pudding.
Sprinkle the remaining pecans over the top, crumbling them with your hands as you sprinkle.
Place the pan in the refrigerator for a minimum of 4 hours, best if let it chill for 6 hours.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.