Recipe Details

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.

Ingredients

FOR THE WHIPPED CREAM

• 2 

  (8-oz.) blocks cream cheese, softened

• 1/2 c. 

  granulated sugar

• 1 c. 

  heavy cream

FOR THE FILLING

• 4 1/2 c. 

  whole milk

• 3 

  (3.4-oz.) packages vanilla pudding mix

• 2 tsp. 

  vanilla

• 1/4 c. 

  toasted chopped pecans

• 1/2 tsp. 

  kosher salt

FOR THE TOPPING

• 1 1/2 c. 

  toasted pecans

• 1/4 c. 

  caramel, microwaved until pourable, plus more for garnish

• 1/2 tsp. 

  cinnamon

• Pinch kosher salt

Description

1. Step 1In 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.
2. Step 2In a medium bowl, whisk together milk, pudding mix, and vanilla. Fold in pecans and kosher salt. Let sit 5 minutes, until thickened slightly.
3. Step 3In another medium bowl, stir to combine whole pecans with caramel, cinnamon, and  a pinch of salt.
4. Step 4Assemble 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. 
5. Step 5Drizzle with additional caramel.