This dessert falls somewhere between pecan pie, banana pudding, and an icebox cake. That means that: 1. Its ridiculously, over-the-top delicious, and 2. It's never going to be completely solid—unless you freeze it. We prefer to eat this dessert cold, but not frozen, but if you want a clean slice, let it freeze for at least 6 hours before serving.
- In a large bowl using a hand mixer (or in the bowl of stand mixer using the whisk attachment), beat cream cheese and sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form.
- In a medium bowl, whisk together milk, pudding mix, and vanilla. Fold in pecans and kosher salt. Let sit 5 minutes, until thickened slightly.
- In another medium bowl, stir to combine whole pecans with caramel, cinnamon, and a pinch of salt.
- Assemble lasagna: Spread a thin layer of cream cheese mixture in a 9"-x-13" baking dish. Top with a layer of graham crackers. Add half of pudding mixture and top with half of cream cheese mixture. Top with the remaining graham crackers, then layer the remaining pudding mixture and the remaining cream cheese mixture. Top with pecans and refrigerate at least 6 hours, up to overnight.
- Drizzle with additional caramel.
This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
BUY NOW Delish: Eat Like Every Day's The Weekend, amazon.com
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Subscribe by Email
Follow Updates Articles from This Blog via Email
No Comments