Pumpkin Cheesecake Lasagna

Directions

1. In a large bowl, use a hand mixer on medium-high to beat the softened cream cheese and granulated sugar until light and fluffy. Gradually pour in the heavy cream and continue beating until stiff peaks form.
2. In a medium bowl, whisk together the whole milk, instant vanilla pudding mix, pumpkin puree, and pumpkin pie spice until the mixture is smooth and thickened.
3. Spread a thin layer of the cream cheese mixture over the bottom of a 13x9-inch baking dish. Arrange 6 or 7 graham cracker sheets on top. Spread half of the pudding mixture over the crackers, then half of the remaining cream cheese mixture. Drizzle with half of the caramel sauce. Repeat the layers (crackers, remaining pudding, remaining cream cheese), ending with a cream cheese layer. Reserve the remaining caramel for serving.
4. Loosely cover the dish with plastic wrap and refrigerate for at least 4 hours, or up to overnight.
5. Just before serving, drizzle the reserved caramel sauce over the top and sprinkle with coarsely chopped roasted pecans.