Pumpkin Cheesecake Lasagna

Pumpkin Cheesecake Lasagna

2 (8 oz) blocks cream cheese, softened
1/2 cup granulated sugar
1 cup heavy cream
2 cups whole milk
3 (3.4 ounces) instant vanilla pudding mix
1 cup canned pumpkin
1 tsp pumpkin pie spice
1 tsp vanilla
graham crackers
1/2 cup caramel sauce
chopped pecans
In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form.¬†In a medium bowl, whisk together milk, pudding mix, pumpkin, pumpkin pie spice and vanilla until smooth and thick. Assemble lasagna: Spread a thin layer of cream cheese mixture in a 9″-x-13″ baking dish. Top with a layer of six graham crackers. Add half of pudding mixture and top with half of cream cheese mixture. Drizzle with half of caramel and repeat, ending with cream cheese layer (reserve remaining caramel until ready to serve). Cover loosely with plastic wrap and refrigerate at least 4 hours and up to overnight. Before serving sprinkle with pecans and rest of caramel.