Pecan Pie Dessert Lasagna

Method

1. In a food processor, pulse the pecan sandies with the confectioners' sugar and melted butter until the mixture resembles wet sand. Transfer the mixture to a 13x9-inch baking dish. Firmly press the crumbs into an even layer on the bottom of the pan. Set the crust aside.
2. In a large saucepan over medium heat, combine the brown sugar, butter, corn syrup and salt. Bring the mixture to a simmer and cook it until the sugar dissolves in the melted butter, about two minutes. Remove the pan from the heat, and whisk in the vanilla extract and heavy cream. Set the caramel aside to cool. Editor's Tip: Make sure the caramel has cooled almost completely to room temperature before drizzling it over the pecans. If it's too hot, it will affect how the dessert sets, as steam can get trapped in the lasagna and it will continue cooking in the fridge.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and confectioners' sugar until they're smooth. Add the maple syrup and cinnamon, and beat well. Fold the whipped topping into the mixture until no streaks remain, then spread the cream cheese mixture over the prepared crust.
4. In a separate large bowl, whisk the pudding mix with the milk and heavy cream until the mixture begins to thicken. Spread the pudding over the cream cheese layer.
5. Arrange the chopped pecans in an even layer over the pudding. Drizzle the cooled brown sugar syrup evenly over the pecans. Use an offset spatula to spread the syrup as needed to completely cover the pecans. Editor's Tip: Chopped pecans make this dessert easier to slice. That said, you can use pecan halves to give the top of this lasagna a look that more closely resembles a Texas pecan pie, too.
6. Cover the dessert and chill it for at least four hours. To serve pecan pie lasagna, cut it into squares and top servings with a dollop of Cool Whip or whipped cream, if desired.