Pumpkin Cheesecake Lasagna

1 8oz block of cream cheese, softened
1/4 c sugar
1/2 c heavy cream
2 c. whole milk
3 (3.4oz) pkgs vanilla pudding mix
1 c. pumpkin puree
1 tsp. pumpkin pie spice
12 graham cracker sheets
1/4 c. caramel

In 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 medium bowl, whisk together milk, pudding, pumpkin, and spice until smooth and thick.

Assemble lasagna; Spread a think layer of cream cheese mixture in a 9x13 dish.  Top with a layer of six graham crackers.  Add half the pudding mixture and top with half the cream cheese mixture.  Drizzle with half of the 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.

Drizzle with remaining caramel and garnish with pecans before serving.