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A slice of pecan pie lasagna served with coffee on a dining table.

Pecan Pie Lasagna

Indulge in the ultimate no-bake dessert with this Pecan Pie Lasagna—a layered treat combining a buttery graham cracker crust, a rich cream cheese filling, velvety vanilla pudding, and a caramelized pecan topping. Perfect for holidays, potlucks, or any time you need an effortless yet show-stopping dessert!
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • For the Crust:
  • 2 cups graham cracker crumbs or vanilla wafers
  • ½ cup unsalted butter melted
  • 2 tablespoons brown sugar
  • For the Cream Cheese Layer:
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping or Cool Whip
  • For the Pudding Layer:
  • 2 3.4 oz boxes instant vanilla pudding mix
  • 3 cups cold milk
  • For the Pecan Pie Layer:
  • 1 cup chopped pecans toasted
  • ½ cup unsalted butter
  • ½ cup brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Topping:
  • 1½ cups whipped topping or Cool Whip
  • ¼ cup caramel sauce for drizzling
  • ¼ cup chopped pecans

Equipment

  • 9x13-inch baking dish – For assembling the layers.
  • Mixing bowls – At least two, for mixing the crust, filling, and pudding layers.
  • Electric mixer or hand whisk – For whipping the cream cheese and pudding mixture.
  • Rubber spatula – For spreading layers evenly.
  • Saucepan – For making the pecan pie filling.
  • Measuring cups and spoons – For precise ingredient measurements.
  • Refrigerator – To chill and set the dessert.
  • Knife or spatula – For slicing and serving.

Method
 

  1. Step 1: Prepare the Crust
  2. In a medium bowl, mix graham cracker crumbs, melted butter, and brown sugar until the texture resembles wet sand.
  3. Press firmly into the bottom of a 9x13-inch dish to form an even layer.
  4. Refrigerate for at least 15 minutes while you prepare the next layers.
  5. Step 2: Make the Cream Cheese Layer
  6. In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
  7. Gently fold in whipped topping until fully combined.
  8. Spread evenly over the chilled crust.
  9. Step 3: Prepare the Pudding Layer
  10. Whisk vanilla pudding mix with cold milk for about 2 minutes until thickened.
  11. Let it sit for 5 minutes to set.
  12. Spread the pudding evenly over the cream cheese layer.
  13. Step 4: Cook the Pecan Pie Filling
  14. In a saucepan over medium heat, melt butter and stir in brown sugar.
  15. Add heavy cream, vanilla extract, and a pinch of salt, stirring until smooth.
  16. Stir in the toasted pecans and cook for 3-4 minutes until slightly thickened.
  17. Let it cool slightly before spreading over the pudding layer.
  18. Step 5: Add the Final Layers
  19. Spread whipped topping over the pecan layer.
  20. Sprinkle with chopped pecans and drizzle with caramel sauce for extra sweetness.
  21. Step 6: Chill and Serve
  22. Refrigerate for at least 4-6 hours (overnight is best) to allow the layers to set.
  23. Slice and serve chilled for the best texture.

Notes

Variations: Try using chocolate graham crackers for a twist or butterscotch pudding instead of vanilla.
Storage: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Serving Tip: For a firmer texture, freeze for 1 hour before slicing.
Pairing Suggestions: Serve with hot coffee, eggnog, or a glass of bourbon for a Southern-inspired treat!
Would you like any customizations or additional details? 😊