2 (8-oz.) blocks of cream cheese, softened
1/2 c. of granulated sugar
1 c. of heavy cream
2 c. of whole milk
3 packs of vanilla pudding mix
1 c. pumpkin puree
1 teaspoon pumpkin pie spice
12 sheets of graham crackers
1/2 c. of caramel
Chopped nuts, for garnish
In a large bowl with a hand mixer or in the bowl of the stand mixer with the whisk attachment, whip the cream cheese and sugar until light and fluffy. Slowly add the heavy cream and beat until stiff peaks form.
In a medium bowl, whisk milk, pudding mix, pumpkin and pumpkin pie spice until smooth and thick.
Assemble the lasagna: Spread a thin layer of cream cheese mixture on a 9″-x-13″ baking sheet. Cover with a layer of six graham crackers. Add half of the pudding mixture and cover with half of the cream cheese mixture. Sprinkle with half of the caramel and repeat, ending with the cream cheese layer (save the remaining caramel until serving time).
Cover lightly with plastic wrap and refrigerate for at least 4 hours and overnight.
Sprinkle with remaining caramel and garnish with nuts before serving.