Description

Caramel Pecan Lasagna Squares are a decadent layered dessert featuring a buttery pecan cookie base, a creamy cream cheese and whipped topping layer, a rich caramel pudding middle, and a crunchy caramelized pecan topping. This no-bake, chilled lasagna-style treat is perfect for special occasions or sweet gatherings, combining textures and flavors from nutty, sweet, creamy, and caramel notes into delightful 12 squares.

Ingredients

Scale

Cookie Base

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

Cream Cheese Layer

225 g cream cheese, softened
120 g powdered sugar
180 g whipped topping (such as Cool Whip), divided
1 teaspoon vanilla extract

Caramel Pudding Layer

2 x 110 g caramel instant pudding mix
710 ml cold milk

Topping

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

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Instructions

Prepare the Cookie Base: Preheat your oven to 175°C (350°F). In a large mixing bowl, beat the softened unsalted butter, brown sugar, salt, and optional cinnamon together until smooth and creamy. Slowly add the all-purpose flour and mix until combined. Fold in the chopped toasted pecans. Spread this dough evenly in a greased baking dish to form the base.
Bake the Base: Bake the dough for 18-20 minutes until the edges are lightly golden. Remove from the oven and allow it to cool completely in the dish.
Make the Cream Cheese Layer: In a clean bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Fold in 180 g of whipped topping and vanilla extract gently to keep it light. Spread this mixture evenly over the cooled cookie base. Freeze for 10 minutes to help it set.
Prepare the Caramel Pudding Layer: Whisk together the caramel instant pudding mix and cold milk until thickened and smooth. Spread the pudding layer over the set cream cheese layer and freeze again for 5-10 minutes to firm up.
Top with Whipped Topping: Gently spread the remaining 180 g of whipped topping over the set pudding layer.
Make Caramelized Pecans: In a skillet over medium heat, combine the chopped pecans, brown sugar, and optional cinnamon. Stir constantly for about 5 minutes until sugar melts and coats the pecans. Cool completely and break into clusters.
Assemble and Chill: Sprinkle the caramelized pecan clusters over the whipped topping. Drizzle caramel dessert sauce evenly on top. Cover and refrigerate for at least 3-4 hours to fully set the dessert.
Serve: Slice into 12 squares and serve chilled to enjoy the layers and textures.

Notes

For best results, allow the dessert to chill fully to ensure firm layers and easier slicing.
You can toast pecans on a dry skillet until fragrant if not using pre-toasted pecans.
Ground cinnamon is optional but adds warmth and depth to the flavor.
If caramel instant pudding mix is unavailable, powdered caramel or butterscotch pudding mix can be substituted.
Use fresh whipped topping and avoid melting layers by not overmixing or warming the dish during assembly.
Storage: Keep refrigerated and consume within 3 days for optimal freshness.