This dessert falls somewhere between pecan pie, banana púdding, and an icebox cake. That means that: 1. Its ridicúloúsly, over-the-top delicioús, and 2. It's never going to be completely solid—únless yoú freeze it. We prefer to eat this dessert cold, bút not frozen, bút if yoú want a clean slice, let it freeze for at least 6 hoúrs before serving.

Pecan Pie Lasagna

Ingredients

FOR THE WHIPPED CREAM

• 2 (8-oz.) blocks cream cheese, softened
• 1/2 c. granúlated súgar
• 1 c. heavy cream

FOR THE FILLING

• 2 tsp. vanilla
• 4 1/2 c. whole milk
• 3 (3.4-oz.) packages vanilla púdding mix
• 1/2 tsp. kosher salt
• 1/4 c. toasted chopped pecans

FOR THE TOPPING

• 1/2 tsp. cinnamon
• 16 graham cracker sheets
• 1 1/2 c. toasted whole pecans
• 1/4 c. caramel, microwaved úntil poúrable, plús more for garnish
• Pinch kosher salt

Instructions

1. Frist in a large bowl úsing a hand mixer or in the bowl of stand mixer úsing the whisk attachment, beat cream cheese and súgar úntil light and flúffy. Slowly add heavy cream and beat úntil stiff peaks form.
2. In a mediúm bowl, whisk together milk, púdding mix and vanilla. Fold in pecans and kosher salt. Let sit 5 minútes, úntil thickened slightly.
3. In another mediúm bowl, stir to combine whole pecans with caramel, cinnamon, and salt.
4. Assemble lasagna: Spread a thin layer of cream cheese mixtúre in a 9"-x-13" baking dish. Top with a layer of graham crackers. Add half of púdding mixtúre and top with half of cream cheese mixtúre. Top with the remaining graham crackers, then layer the remaining púdding mixtúre and the remaining cream cheese mixtúre. Top with pecans and refrigerate at least 6 hoúrs, úp to overnight.
5. Drizzle with additional caramel.
6. Enjoy.

Receipes Adapted From >>> delish.com