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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pecan Pie Lasagna Recipe

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This recipe for Pecan Pie Lasagna, by , is from Ward Sellers Family & Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ann Dillard


For the Whipped Cream Layer:
2 pkgs cream cheese softened
I cup heavy cream
cup sugar
Mix on high speed while slowly adding sugar to cream cheese and heavy cream.

For the Filling:
3 pkgs instant vanilla pudding
4 cups whole milk
1 tbsp vanilla
Dash salt
cup chopped pecans
Mix pudding and milk. Add vanilla and salt. Fold in pecans.

For the topping:
1 cups chopped pecans
Caramel sauce warmed until pourable
1 tsp cinnamon
Toss pecans with cinnamon. Drizzle caramel sauce on top. I used Marzetti caramel topping. One container was the right amount.

For the crust and between layers:
1 box cinnamon graham crackers

Line the bottom of 9x11 glass baking dish with a layer of Graham crackers.
Then put a layer of each of the above. Then another layer of Graham crackers, followed by the other layers. You will have left over crackers.
Refrigerate several hours or overnight.

I made this for a meeting and it was a big hit!

See above

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes, then several hours refrigeration
Personal Notes:
Personal Notes:
I gave this recipe to several people who were at the meeting where it was served. Everyone loved it!




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