Pecan Pie Treat (Print-Friendly Version)

A no-bake layered dessert with graham crust, rich cheesecake, sweet pecan filling, and airy whipped topping. Tastes just like pecan pie!

# Ingredients:

→ For the Crust

01 - ½ cup melted unsalted butter
02 - ⅓ cup white sugar
03 - 1 ½ cups ground graham crackers

→ Cream Cheese Layer

04 - 1 teaspoon vanilla flavoring
05 - 1 cup softened whipped topping (like Cool Whip)
06 - 1 cup powdered sugar
07 - 8 oz softened cream cheese

→ Pecan Filling Layer

08 - 4 tablespoons butter
09 - ½ cup light corn syrup
10 - 1 cup packed dark sugar
11 - 1 ½ cups pecan pieces
12 - 1 teaspoon vanilla flavoring
13 - 2 beaten large eggs

→ Finishing Touches

14 - Chopped pecans, about ¼ cup for decoration
15 - 1 ½ cups of whipped topping (thawed)
16 - Optional: drizzle caramel syrup

# Steps:

01 - Stir together the graham cracker crumbs, sugar, and melted butter in a bowl. Push the mix firmly into the base of a 9x9-inch pan, smoothing it out. Pop it in the fridge to chill while you work on the other parts.
02 - Whisk the cream cheese, powdered sugar, and vanilla in a big bowl until it’s creamy. Gently blend in the whipped topping, ensuring it’s smooth. Spread the mix over the chilled crust evenly, then slide it back into the fridge.
03 - Warm up a saucepan over medium heat, mixing melted butter, dark sugar, and corn syrup. Stir it nonstop until it blends. Slowly whisk in the vanilla and eggs, being careful to avoid cooked egg bits. Stir until it tightens up slightly (about 5 minutes). Toss in pecans and take off the heat.
04 - Once the pecan mixture has cooled a little, gently spread it over the cream cheese layer in the baking pan.
05 - Grab the rest of your whipped topping and carefully spread it over the pecan layer until smooth.
06 - Sprinkle chopped pecans on top and drizzle with caramel sauce. Stick the pan in the fridge for at least 4 hours, or let it rest overnight for even better results.
07 - When you’re ready to enjoy, cut the dessert into 12 pieces. For sharp slices, clean the knife after each cut.

# Notes:

01 - Tastes even better when left overnight in the fridge.
02 - You can prep it 2 days ahead and store chilled.
03 - Keeps in the freezer for up to a month if well-wrapped.
04 - For holiday vibes, add a touch of cinnamon or nutmeg to the pecans.

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