Pecan Pie Lasagna (Print Version)

# Ingredients:

01 - Crust: 2 cups graham cracker crumbs.
02 - Crust: 1/2 cup unsalted butter, melted.
03 - Cream Cheese Layer: 8 oz cream cheese, softened.
04 - Cream Cheese Layer: 1 cup powdered sugar.
05 - Cream Cheese Layer: 1 cup whipped topping.
06 - Pecan Pie Layer: 1 cup brown sugar.
07 - Pecan Pie Layer: 1/2 cup light corn syrup.
08 - Pecan Pie Layer: 1/4 cup unsalted butter.
09 - Pecan Pie Layer: 2 large eggs.
10 - Pecan Pie Layer: 1 tsp vanilla extract.
11 - Pecan Pie Layer: 1 1/2 cups chopped pecans.
12 - Topping: 2 cups whipped topping.
13 - Topping: 1/4 cup chopped pecans for garnish.

# Instructions:

01 - Mix graham crumbs and butter. Press in 9x13 pan. Chill 15 minutes.
02 - Beat cream cheese and sugar until smooth.
03 - Fold in 1 cup whipped topping. Spread over crust.
04 - Cook brown sugar, corn syrup, butter until melted.
05 - Whisk in eggs and vanilla, stirring constantly.
06 - Cook 2-3 minutes until thick. Stir in pecans.
07 - Cool slightly, spread over cream cheese layer.
08 - Top with remaining whipped topping.
09 - Garnish with pecans.
10 - Chill 4 hours or overnight.

# Notes:

01 - Can make 2 days ahead.
02 - Optional: Bake crust for extra crunch.
03 - Can use gingersnaps instead of graham crackers.
04 - Keep refrigerated.

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