Directions

Serving Size: 12

1. Toast the pecans: Preheat oven to 350 degrees. Place desired amount of chopped pecans into a bowl. The amount I used had a thin layer that covered most of the baking sheet. Melt 1 tbsp of butter, and then pour onto the pecans. Stir pecans. Sprinkle with a dash of cinnamon and kosher salt. Spread pecans evenly onto a baking sheet, and bake for 10 minutes.

2. Cream Cheese Layer: Let cream cheese soften first. In medium bowl mix together both cream cheese packages, swerve sugar, and heavy cream.

3. Pudding Layer: In Medium bowl mix together 4 cups milk, all the pudding packages, vegan pecan pie protein powder, vanilla, and toasted pecans (about 1/3 cup). It will take a couple of minutes to mix it thoroughly until it is the desired consistency of pudding

4. Pecan topping: place desired amount of pecans into a bowl. Sprinkle desired amount of cinnamon with a dash of kosher salt. Next place a small amount of caramel sauce into the bowl. Just enough to coat the pecans. Stir the pecans until evenly coated.

4. Assembly: Spread a thin layer of the cream cheese mixture onto the bottom of a 9×13 pan. Next add a layer of graham cracker sheets. Spread half of the pudding mix on top of the grahams. Spread half of the cream cheese mixture, place another layer of grahams. Spread the remaining half of the pudding mixture. Then Spread the remaining half of the cream cheese mixture. Top with pecans and drizzle caramel sauce as desired.