Pumpkin Cheesecake Lasagna

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Baking & Spices

  • 1/4 cup Caramel
  • 1 tsp Pumpkin pie spice
  • 1/4 cup Sugar
  • 3 small packages Vanilla pudding mix

• Nuts & Seeds

  • 1 Pecans

• Snacks

  • 10 Graham cracker sheets

• Dairy

  • 1 (8 oz package Cream cheese
  • 1 1/2 cup Heavy cream
  • 2 cup Milk

Found on delish.com

Ingredients

• 1 (8 oz) package cream cheese, softened
• 1/4 c. sugar
• 1 1/2 c. heavy cream
• 2 c. milk
• 3 small packages vanilla pudding mix
• 1 c. pumpkin purée
• 1 tsp. pumpkin pie spice
• 10 graham cracker sheets
• 1/4 c. Caramel
• Pecans, for garnish

Directions

• In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Slowly add in 1 1/2 cups heavy cream and beat until stiff peaks form.In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. (Start with 1 1/2 cups milk and beat until its the consistency of a pudding—if its too thick, continue to add the rest of the milk.)Layer lasagna: Spread a thin layer of cream cheese mixture in a 9-x-13 baking dish. Top with a layer of graham crackers. Add half the pudding mixture and top with a layer of half the cream cheese mixture. Drizzle with caramel and repeat, ending with the cream cheese layer (hold the caramel until ready to serve).Cover loosely with plastic wrap and refrigerate at least 4 hours and up to overnight.Drizzle with caramel and garnish with pecans before serving.