Make the Whipped Cream Layer

In a large mixing bowl, beat the softened cream cheese and granulated sugar using a hand mixer (or a stand mixer with whisk attachment) until light and fluffy.

Slowly pour in the heavy cream while continuing to beat.

Whip until stiff peaks form. Set aside.

Prepare the Pudding Filling

In a separate medium bowl, whisk together:

Whole milk

Vanilla pudding mix

Vanilla extract

Stir until fully combined and smooth.

Fold in the chopped toasted pecans and kosher salt.

Let the pudding mixture sit for 5 minutes to thicken.

Mix the Pecan Topping

In another bowl, combine:

1½ cups toasted pecans

¼ cup warm caramel

½ tsp cinnamon

Pinch of kosher salt

Stir well to coat the pecans evenly.

Assemble the Lasagna

In a 9″x13″ baking dish, spread a thin layer of the cream cheese whipped layer to coat the bottom.

Add a single layer of graham cracker sheets, breaking as needed to fit.

Spread half of the pudding mixture over the graham crackers.

Top with half of the cream cheese mixture.

Repeat:

Add another layer of graham crackers

Spread the remaining pudding mixture

Top with the remaining cream cheese layer

Finish with the caramel pecan topping spread evenly over the top.

Chill and Garnish

Cover the dish and refrigerate for at least 6 hours, preferably overnight.

When ready to serve, drizzle with extra caramel for garnish.

Slice and enjoy!