Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping (like Cool Whip)
- 1/2 cup caramel sauce, plus extra for drizzling
- 1/4 cup chopped pecans (optional, for garnish)
If you’re out of graham crackers, digestive biscuits work just as well. And if you’re feeling adventurous, try adding a sprinkle of cinnamon to the crust for a warm, aromatic twist. It’s these little touches that remind me of the spices wafting through our kitchen during family dinners.
Instructions
- Start by preparing the crust. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9×13 inch baking dish. Chill in the refrigerator for about 15 minutes to set.
- Meanwhile, in a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
- Fold in the whipped topping gently until fully combined, taking care not to deflate the mixture.
- Spread half of the cream cheese mixture over the chilled crust in an even layer. Drizzle with half of the caramel sauce.
- Repeat with another layer of the remaining cream cheese mixture and drizzle with more caramel sauce.
- Sprinkle with chopped pecans if using, for that extra crunch that reminds me of my mom’s nutty confections.
- Chill the lasagna in the refrigerator for at least 4 hours, or overnight if possible, to allow the flavors to meld beautifully.
It’s these simple yet satisfying steps that echo the ease and joy I found in cooking with my family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International