Description
Layers of sweet pecan pie flavors in a lasagna format, featuring creamy fillings and crunchy nuts.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped topping
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 3 cups milk
- 1 can (15 oz) pumpkin puree
- 1 teaspoon pumpkin pie spice
- Additional whipped topping and pecans for garnish
Instructions
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a 9×13 inch baking dish to form the crust.
- Sprinkle chopped pecans over the crust.
- In another bowl, beat cream cheese and powdered sugar until smooth. Fold in 2 cups whipped topping and spread over the pecan layer.
- In a separate bowl, whisk together pudding mix and milk until thickened. Stir in pumpkin puree and pumpkin pie spice.
- Spread the pudding mixture over the cream cheese layer.
- Top with additional whipped topping and pecans. Refrigerate for at least 4 hours before serving.
Notes
For a richer flavor, toast the pecans before adding. Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 5g