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Pecan Pie Lasagna

A delightful dessert combining layers of cream cheese, whipped topping, and toasted pecans, reminiscent of classic pecan pie, offering a deliciously sweet and nutty flavor.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup vanilla wafers, crushed
  • 1/2 cup unsalted butter, melted
For the cream cheese layer
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup whipped topping (like Cool Whip)
For the pecan layer
  • 1 cup pecans, chopped and toasted
  • 1 cup light brown sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract

Method
 

Preparation
  1. In a bowl, combine the crushed vanilla wafers and melted butter. Mix until the crumbs are well coated. Press the mixture into the bottom of a glass or baking dish to form a crust layer.
  2. In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Fold in the whipped topping until fully integrated.
  3. Evenly distribute the cream cheese mixture over the crumb crust layer, smoothing the top with a spatula.
  4. In another bowl, combine the toasted chopped pecans, brown sugar, milk, and vanilla extract. Stir until the ingredients are mixed well. Carefully spread this mixture over the cream cheese layer.
  5. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
  6. When ready to indulge, slice the lasagna into squares and garnish with additional whipped topping and pecans for an extra touch.

Notes

Ensure all ingredients are halal certified. For a nut-free version, replace pecans with crushed graham crackers. Allow enough chill time, as overnight chilling enhances flavor. Watch for a smooth cream cheese mixture to avoid lumps.