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Caramel Pecan Lasagna Squares

Caramel Pecan Lasagna Squares

A layered dessert featuring a buttery shortbread base topped with creamy cream cheese, caramel pudding, whipped topping, and crunchy candied pecans for a rich and delightful treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course baking, Dessert
Cuisine American
Servings 14 people
Calories 250 kcal

Equipment

  • 1 baking dish 23 x 33 cm (9 x 13 inches)
  • 1 mixing bowls various sizes
  • 1 skillet for candied pecans
  • 1 electric mixer or hand mixer

Ingredients
  

  • 6 tbsp unsalted butter softened
  • 1/4 cup brown sugar
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon optional
  • 1 cup all-purpose flour
  • 1/2 cup chopped toasted pecans
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 1/2 cups whipped topping such as Cool Whip, divided
  • 1 tsp vanilla extract
  • 2 3.9 oz caramel instant pudding mix
  • 3 cups cold milk
  • 3/4 cup whipped topping for top layer
  • 2/3 cup chopped pecans for topping
  • 1/2 cup brown sugar for topping
  • 1/2 tsp ground cinnamon optional, for topping
  • 1/4 cup caramel dessert sauce

Instructions
 

  • Preheat oven to 350°F and grease a 9 x 13-inch baking dish lightly with butter.
  • In a large bowl, beat softened butter, brown sugar, salt, and cinnamon until smooth.
  • Gradually mix in flour at low speed until incorporated, then stir in toasted chopped pecans.
  • Spread the dough evenly into the prepared dish to form the base; bake for 18-20 minutes until light golden.
  • Remove from oven and let the base cool completely.
  • Beat cream cheese and powdered sugar until smooth and creamy, then gently fold in 1 1/2 cups whipped topping and vanilla extract.
  • Spread the cream cheese mixture evenly over the cooled shortbread base and freeze for 10 minutes to set.
  • Whisk caramel instant pudding mix with cold milk until thickened, then spread over the cream cheese layer.
  • Place the dish in the freezer for 5-10 minutes to set the pudding layer further.
  • Spread the remaining 3/4 cup whipped topping evenly over the pudding layer and refrigerate.
  • In a skillet over medium heat, combine chopped pecans, brown sugar, and cinnamon; stir constantly for 5 minutes until sugar melts and coats pecans.
  • Transfer candied pecans to parchment paper and let cool completely, then break into small clusters.
  • Sprinkle candied pecans over the dessert, drizzle caramel sauce on top, and refrigerate for 3-4 hours before slicing.

Notes

  • Ensure the cookie base is fully cooled before layering.
  • Prepare a day ahead and store refrigerated.
  • Adjust caramel sauce amount to taste.