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Creamy No-Bake Pecan Pie Lasagna Recipe

★★★★★

4.7 from 119 reviews
  • Author: Sarah
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings 1x

Description

This No-Bake Pecan Pie Lasagna is a luscious layered dessert combining a crunchy graham cracker crust, creamy sweetened cream cheese, and rich vanilla pudding mixed with pecans. Topped with Cool Whip and pecan halves, it’s an effortless and indulgent treat perfect for gatherings or special occasions.

Ingredients

Scale

For the crust:

  • 14 oz. whole graham crackers (about 24 crackers)
  • 1/3 cup granulated sugar
  • 12 tablespoons unsalted butter (melted)

For the cream cheese layer:

  • 12 oz. cream cheese (room temperature)
  • 1/3 cup powdered sugar
  • 8 oz. Cool Whip

For the pecan pie filling:

  • 3 (4 oz.) boxes vanilla instant pudding
  • 4 cups whole milk
  • 1 cup chopped pecans

For the top layer:

  • 8 oz. Cool Whip
  • 1/2 cup pecan halves (for garnish)

Instructions

  1. Prepare the crust: Pulse the graham crackers in a food processor until they form fine crumbs, or crush them in a zip-top bag with a rolling pin. Add granulated sugar and melted butter, then pulse until combined.
  2. Form the bottom crust layer: Press half of the crust mixture (about 2 3/4 cups) firmly into the bottom of a 9×13-inch dish sprayed with cooking spray. Place in the freezer while you prepare the cream cheese layer to set.
  3. Make the cream cheese layer: Using an electric mixer, beat softened cream cheese with powdered sugar until smooth. Fold in Cool Whip gently until fully combined.
  4. Assemble crust and cream cheese layers: Spread half of the cream cheese mixture (about 1 1/2 cups) evenly over the crust in the dish. Sprinkle the remaining crust mixture (about 2 3/4 cups) evenly over the cream cheese layer.
  5. Freeze to set crust layers: Place the dish in the freezer for 10 minutes to allow the layers to firm up.
  6. Prepare the pecan pie filling: Whisk together the vanilla instant pudding mixes with whole milk until thickened. Fold in chopped pecans thoroughly.
  7. Build the pecan pie layers: Spread half of the pecan pie filling (approximately 2 3/4 cups) over the set crust layers. Then top with the remaining cream cheese mixture, followed by spreading the remaining pecan pie filling evenly on top.
  8. Refrigerate to chill and set: Cover and refrigerate for at least 4 hours or overnight to allow all layers to fully set and flavors to meld.
  9. Final topping and garnish: Just before serving, spread the remaining Cool Whip over the top and garnish with pecan halves for a crunchy, decorative finish.

Notes

  • Make sure the cream cheese is softened to avoid lumps in the cream cheese layer.
  • The freezing steps help the layers to set quickly and make assembly easier.
  • This dessert is best refrigerated overnight for optimal texture and flavor fusion.
  • Use whole milk for the pudding to achieve the creamiest filling.
  • For easier slicing, chill the dessert thoroughly before serving.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: pecan pie lasagna, no bake dessert, pecan dessert, layered dessert, graham cracker crust, creamy dessert

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Find it online: https://everydaytastes.com/creamy-no-bake-pecan-pie-lasagna-recipe/