Ingredients:
For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the cream cheese layer:
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping (like Cool Whip)
For the pecan layer:
1 cup chopped pecans
1/2 cup brown sugar, packed
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 cup heavy cream
For the pudding layer:
1 box (3.4 oz) instant vanilla pudding mix
1 1/2 cups milk
1/2 teaspoon ground cinnamon
For the whipped topping layer:
1 1/2 cups whipped topping (like Cool Whip)
For garnish:
1/2 cup chopped pecans
Caramel sauce drizzle
Directions:
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until evenly combined.
Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Refrigerate while preparing the other layers.
Make the cream cheese layer:
In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in 1 cup of whipped topping.
Spread the cream cheese mixture evenly over the crust. Return to the refrigerator.
In a saucepan over medium heat, combine the chopped pecans, brown sugar, melted butter, vanilla extract, and heavy cream. Stir until the sugar dissolves and the mixture thickens slightly (about 3-4 minutes). Let cool to room temperature.
Spread the pecan mixture evenly over the cream cheese layer.
In a medium bowl, whisk together the pudding mix, milk, and cinnamon until smooth and thickened (about 2 minutes). Spread the pudding evenly over the pecan layer.
Spread the remaining whipped topping evenly over the pudding layer. Garnish with chopped pecans and a drizzle of caramel sauce.
Cover and refrigerate for at least 4 hours (or overnight) to set. Slice and serve chilled.
Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: 350 kcal per serving | Servings: 12 slices
Tips:
Use toasted pecans for extra flavor.
Drizzle additional caramel sauce over each slice when serving for a decadent touch.
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