Pecan Pie Lasagna

Pecan Pie Lasagna

Ingredients:

• 1 package of graham crackers (10 sheets)
• 1 cup of crushed pecans
• 1 cup of brown sugar
• 1/2 cup of melted butter
• 1 package of cream cheese, softened
• 1/2 cup of powdered sugar
• 1 container of whipped topping
• 1 cup of milk
• 1 package of instant vanilla pudding mix
• 1/2 cup of corn syrup
• 1 teaspoon of vanilla extract
• Additional whipped topping, for garnish

Directions:

1. In a food processor, pulse the graham crackers until finely crushed. Mix in the crushed pecans, brown sugar, and melted butter until well combined. Press the mixture into the bottom of a 9×13 inch dish to form the crust.
2. In a mixing bowl, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar and then fold in the whipped topping. Spread this mixture over the crust.
3. In another bowl, whisk together the milk, instant vanilla pudding mix, corn syrup, and vanilla extract until smooth. Pour this over the cream cheese layer.
4. Top with additional whipped topping and sprinkle with extra crushed pecans if desired. Chill in the refrigerator for at least 2 hours before serving.
   Tips:

• For a twist, try adding a layer of chocolate ganache between the cream cheese and pudding layers.
• You can also mix in some caramel sauce with the pecans for extra sweetness.
• Don’t have pecans on hand? Try using walnuts or almonds instead for a different flavor profile.
  Prep time: 20 minutes
  Calories: 350 per serving (makes 12 servings)