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Caramel Pecan Lasagna Squares: 12 Layers of Delight

Caramel Pecan Lasagna Squares
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Caramel Pecan Lasagna Squares are a delightful layered dessert featuring a shortbread cookie base, creamy layers of cream cheese and caramel pudding, topped with whipped topping and candied pecans.

Ingredients

Scale
  • 170 g unsalted butter, softened
  • 55 g brown sugar
  • 0.25 teaspoon salt
  • 0.5 teaspoon ground cinnamon (optional)
  • 125 g all-purpose flour
  • 60 g chopped toasted pecans
  • 225 g cream cheese, softened
  • 120 g powdered sugar
  • 360 g whipped topping (such as Cool Whip), divided
  • 1 teaspoon vanilla extract
  • 2 x 110 g caramel instant pudding mix
  • 710 ml cold milk
  • 180 g whipped topping (for top layer)
  • 100 g chopped pecans (for topping)
  • 100 g brown sugar (for topping)
  • 0.5 teaspoon ground cinnamon (optional, for topping)
  • 70 ml caramel dessert sauce

Instructions

  1. Preheat oven to 175°C. Grease a 23 x 33 cm baking dish lightly with butter and set aside.
  2. In a large bowl, beat softened butter, brown sugar, salt, and cinnamon until smooth. Gradually mix in flour at low speed until incorporated. Stir in toasted chopped pecans.
  3. Spread dough mixture evenly into the prepared baking dish to form the base. Bake for 18-20 minutes or until light golden. Remove and let cool completely.
  4. In a clean bowl, beat cream cheese and powdered sugar until smooth and creamy. Gently fold in 180 g of whipped topping and vanilla extract. Spread evenly over the cooled shortbread base. Freeze for 10 minutes to set.
  5. In a mixing bowl, whisk together caramel instant pudding mix and cold milk until thick and smooth. Spread evenly over the cream cheese layer. Place the dish in the freezer for 5-10 minutes to further set.
  6. Gently spread the remaining 180 g whipped topping over the set pudding layer. Refrigerate while preparing candied pecans.
  7. In a skillet over medium heat, combine chopped pecans, brown sugar, and cinnamon. Cook, stirring constantly, for about 5 minutes until the sugar is fully melted and coats the pecans. Transfer mixture to parchment paper and allow to cool completely.
  8. Once sugared pecans are cooled, break into small clusters. Sprinkle over the dessert and drizzle with caramel sauce. Refrigerate for 3-4 hours until fully set before slicing into squares for serving.

Notes

    Nutrition

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