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Creamy No-Bake Pecan Pie Lasagna Recipe

★★★★★

4.8 from 63 reviews
  • Author: Victor
  • Total Time: 4 hours 20 minutes (including chilling time)
  • Yield: 12 servings 1x

Description

No-Bake Pecan Pie Lasagna is a creamy, layered dessert featuring a graham cracker crust, a smooth cream cheese layer, and a rich pecan pie filling made with vanilla pudding and chopped pecans. This easy-to-make, refrigerator-set treat is topped with fluffy Cool Whip and garnished with pecan halves, making it a perfect holiday or any-time indulgence without turning on the oven.

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 graham crackers in a food processor until they form fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin for similar results.
  2. Mix crust ingredients: Add granulated sugar and melted unsalted butter to the graham cracker crumbs. Pulse until the mixture is evenly combined.
  3. Press crust into dish: Press half of the crust mixture (about 2 3/4 cups) firmly into the bottom of a 9×13-inch dish that has been sprayed with cooking spray. Place this in the freezer while preparing the next layer.
  4. Make cream cheese layer: Using an electric mixer, beat the softened cream cheese with powdered sugar until smooth and creamy. Gently fold in Cool Whip until fully incorporated.
  5. Layer cream cheese and crust: Spread half of the cream cheese mixture (about 1 1/2 cups) evenly over the crust. Then, sprinkle the remaining crust mixture (about 2 3/4 cups) on top.
  6. Set crust and cream cheese layers: Place the dish in the freezer for 10 minutes to allow the layers to set.
  7. Prepare pecan pie filling: Whisk the vanilla instant pudding mixes with whole milk until thick and smooth. Fold in chopped pecans thoroughly.
  8. Assemble layers: Spread half of the pecan pie filling (about 2 3/4 cups) over the crust layer. Top with the remaining cream cheese mixture, then finish with the remaining pecan pie filling.
  9. Refrigerate: Cover and refrigerate the assembled dish for at least 4 hours or preferably overnight to allow flavors to meld and layers to firm up.
  10. Finish and serve: Before serving, spread the remaining Cool Whip (8 oz.) on top and garnish with pecan halves evenly across the surface.

Notes

  • Room temperature cream cheese ensures a smooth, lump-free cream cheese layer.
  • Freezing the crust and cream cheese layers helps maintain distinct layers and adds structure.
  • Using instant pudding mix speeds up preparation and remains stable without baking.
  • This dessert can be made a day ahead for convenience and improved flavor melding.
  • For a lighter version, reduce the amount of butter in the crust and substitute low-fat Cool Whip.
  • Keep the assembled dessert refrigerated until serving to maintain texture and freshness.
  • Chopped pecans can be lightly toasted for added flavor before folding into the filling.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: no-bake pecan pie lasagna, layered dessert, pecan pie, cream cheese dessert, graham cracker crust, easy no-bake dessert, holiday dessert

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