Description
Indulge in these luscious Caramel Pecan Lasagna Squares, a delightful layered dessert featuring a buttery pecan cookie base, creamy cream cheese layer, rich caramel pudding, and a topping of whipped cream and caramel-coated pecans. Perfectly chilled and generously garnished, this no-fuss treat combines textures and flavors that will satisfy any sweet tooth.
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)
- 1 teaspoon vanilla extract
Caramel Pudding Layer
- 2 x 110 g caramel instant pudding mix
- 710 ml cold milk
Whipped Topping
- 180 g whipped topping (for top layer)
Pecan Topping
- 100 g chopped pecans
- 100 g brown sugar
- 0.5 teaspoon ground cinnamon (optional)
Finishing
- 70 ml caramel dessert sauce
Instructions
- Prepare the Cookie Base: Preheat your oven to 175°C (350°F). In a large bowl, beat together the softened butter, brown sugar, salt, and optional cinnamon until smooth and creamy. Slowly add the all-purpose flour and mix at low speed until fully incorporated. Fold in the chopped toasted pecans. Transfer the dough into a greased baking dish, spreading it evenly to form the base. Bake for 18-20 minutes until edges turn light golden. Remove and allow to cool completely in the dish.
- Make the Cream Cheese Layer: In a separate bowl, blend the softened cream cheese and powdered sugar until smooth. Gently fold in 180 g of whipped topping and vanilla extract until light and airy. Spread this mixture evenly over the cooled cookie base. Place the dish in the freezer for about 10 minutes to set.
- Prepare the Caramel Pudding Layer: Whisk the caramel instant pudding mixes with 710 ml cold milk until thick and smooth. Carefully spread this pudding mixture over the chilled cream cheese layer. Return the dish to the freezer for 5-10 minutes to firm up.
- Add the Top Whipped Topping Layer: Once the pudding layer is set, spread the remaining 180 g of whipped topping evenly over it.
- Prepare the Caramel Pecan Topping: Heat a skillet over medium heat and add the remaining chopped pecans, brown sugar, and optional cinnamon. Stir constantly for about 5 minutes until the sugar melts and coats the pecans well. Let the mixture cool completely, then break into small clusters.
- Assemble and Chill: Sprinkle the caramel-coated pecan clusters generously over the whipped topping layer. Drizzle with caramel dessert sauce for added richness and presentation. Cover and refrigerate the dessert for at least 3-4 hours until fully set.
- Serve: After chilling, slice the dessert into squares and serve chilled for a decadent treat.
Notes
- Allow each layer to set properly in the freezer for best results and clean layers.
- To toast pecans, bake them in a preheated 350°F oven for about 5-7 minutes until fragrant and lightly browned.
- Cream cheese and butter should be softened to room temperature for easy blending.
- Optional cinnamon adds a warm spice accent but can be omitted for a milder flavor.
- Use high-quality caramel pudding mix and dessert sauce for enhanced flavor.
- Keep the dessert refrigerated until serving; it tastes best when fully chilled.
- For an extra crunch, add more pecans to the topping or swirl caramel sauce into the pudding layer before setting.
