Ingredients

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

Step 1: Prepare the crust by pulsing graham crackers in a food processor until fine crumbs form. Alternatively, place crackers in a zip-top bag and crush with a rolling pin.

Step 2: Add granulated sugar and melted butter to the graham cracker crumbs. Pulse until the mixture is combined evenly.

Step 3: Press half of the crust mixture (about 2 3/4 cups) into the bottom of a 9×13-inch dish sprayed with cooking spray. Place the dish in the freezer while preparing the next layer.

Step 4: Using an electric mixer, beat the softened cream cheese and powdered sugar together until smooth. Gently fold in the Cool Whip until fully combined.

Step 5: Spread half of the cream cheese mixture (approximately 1 1/2 cups) evenly over the crust layer. Then top this with the remaining crust mixture (about 2 3/4 cups).

Step 6: Return the dish to the freezer for about 10 minutes to allow it to set.

Step 7: Whisk the vanilla instant pudding mixes with whole milk until thickened. Fold in the chopped pecans gently.

Step 8: Spread half of the pecan pie filling (about 2 3/4 cups) over the crust layer. Next, spread the remaining cream cheese mixture over this, then top with the remaining pecan pie filling.

Step 9: Refrigerate the dessert for at least 4 hours, or preferably overnight, to allow the layers to set properly.

Step 10: Before serving, top the lasagna with the remaining Cool Whip. Garnish with pecan halves for added texture and presentation.

Tips & Variations

For extra crunch, toast the pecans lightly before folding them into the pudding layer.

You can substitute Cool Whip with whipped cream for a fresher taste.

Try adding a drizzle of caramel sauce on top for extra sweetness.

If you prefer a gluten-free dessert, use gluten-free graham crackers for the crust.

FAQs

Can I make this dessert ahead of time?

Yes, this no-bake pecan pie lasagna is ideal to prepare a day in advance. Refrigerate it overnight to allow the layers to set firmly and the flavors to meld.

What can I use instead of Cool Whip?

You can substitute Cool Whip with homemade or store-bought whipped cream. Just ensure that the whipped cream is stable enough to hold the layers together.