No-Bake Pecan Pie Lasagna Recipe

ByZoe Lane
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Introduction

This No-Bake Pecan Pie Lasagna is a creamy, layered dessert that combines the rich flavors of pecan pie with a smooth cream cheese filling and a crunchy graham cracker crust. Perfect for anyone who loves classic pecan pie but wants a simpler, no-bake option.

A close-up image of a slice of layered pecan pie cheesecake on a white plate, placed on a white marbled surface. The bottom layer is a brown graham cracker crust with a slightly crumbly texture, followed by a thick creamy white cheesecake layer. Above that, there is a middle layer filled with chopped brown pecans mixed in a creamy filling. The top layer is a light brown caramel-flavored cream, crowned with dollops of white whipped cream and whole pecans. Caramel drizzle trickles down the sides of the slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 14 oz. whole graham crackers (about 24 crackers)
  • 1/3 cup granulated sugar
  • 12 tablespoons unsalted butter (melted)
  • 12 oz. cream cheese (room temperature)
  • 1/3 cup powdered sugar
  • 8 oz. Cool Whip (plus additional for topping)
  • 3 (4 oz.) boxes vanilla instant pudding
  • 4 cups whole milk
  • 1 cup chopped pecans
  • 1/2 cup pecan halves (for garnish)

Instructions

  1. Step 1: Prepare the crust by pulsing 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.
  2. Step 2: Add granulated sugar and melted butter to the crumbs. Pulse until the mixture is well combined.
  3. 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 you prepare the next layer.
  4. Step 4: Using an electric mixer, beat the cream cheese and powdered sugar together until smooth. Gently fold in 8 oz. Cool Whip until fully combined.
  5. Step 5: 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) over the cream cheese layer.
  6. Step 6: Return the dish to the freezer for 10 minutes to let the layers set.
  7. Step 7: In a bowl, whisk together the vanilla pudding mixes and whole milk until thickened. Fold in the chopped pecans gently.
  8. Step 8: Spread half of the pecan pie filling (about 2 3/4 cups) over the chilled crust layer. Top with the remaining cream cheese mixture, then finish with the rest of the pecan pie filling.
  9. Step 9: Refrigerate the entire dessert for at least 4 hours, or preferably overnight, to allow it to set fully.
  10. Step 10: Before serving, spread the remaining Cool Whip on top and garnish with pecan halves.

Tips & Variations

  • For a crunchier texture, toast the pecans lightly before folding them into the filling.
  • You can substitute the Cool Whip with homemade whipped cream for a fresher taste.
  • Try using chocolate graham crackers for a subtle chocolate twist.
  • If you prefer stronger pecan flavor, add a teaspoon of vanilla extract to the pecan pie filling.

Storage

Store the pecan pie lasagna covered in the refrigerator for up to 3 days. Keep it chilled until serving for the best texture. Reheat is not recommended as it is meant to be enjoyed cold and creamy.

How to Serve

A close-up of a slice of layered pecan cheesecake placed on a white plate, showing three main layers: a brown crumbly crust at the bottom, a thick creamy pale yellow cheesecake layer in the middle, and a lighter creamy topping mixed with chopped pecans. The top layer is decorated with whipped cream swirls and whole pecans. A caramel drizzle flows slightly over the edges, adding a shiny texture. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this no-bake lasagna is perfect for preparing a day in advance. Just keep it refrigerated until ready to serve.

What can I use instead of Cool Whip?

You can use homemade whipped cream or any other whipped topping of your choice. Just fold it gently into the cream cheese layer to maintain the light texture.

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No-Bake Pecan Pie Lasagna Recipe

★★★★★

4.8 from 69 reviews
  • Author: Zoe
  • Total Time: 4 hours 20 minutes (including chilling time)
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This No-Bake Pecan Pie Lasagna is a creamy, layered dessert combining crunchy graham cracker crust, smooth cream cheese filling, and rich pecan pie pudding layers. It’s an easy, make-ahead treat perfect for holiday gatherings or any occasion that calls for a decadent, yet effortless dessert.

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 whole graham crackers in a food processor until fine crumbs form, or crush them in a zip-top bag with a rolling pin. Add granulated sugar and melted unsalted butter, then pulse again until combined. Press half of this 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.
  2. Make the cream cheese layer: Using an electric mixer, beat the softened cream cheese with powdered sugar until smooth and creamy. Carefully fold in the Cool Whip until evenly blended. Spread half of this cream cheese mixture (about 1 1/2 cups) over the crust layer in the pan. Then, sprinkle the remaining crust mixture evenly on top of the cream cheese layer.
  3. Set the crust and cream cheese layers: Place the dish back in the freezer for 10 minutes to allow these layers to set firmly before adding the next layers.
  4. Prepare the pecan pie filling: Whisk together the vanilla instant pudding mixes with whole milk until the mixture thickens. Gently fold in the chopped pecans for that signature pecan pie texture and flavor.
  5. Assemble the layers: Spread half of the pecan pie filling (about 2 3/4 cups) evenly over the crust and cream cheese layers. Then, spoon the remaining cream cheese mixture on top, followed by the remaining pecan pie filling, creating distinct creamy and crunchy layers.
  6. Chill: Refrigerate the assembled dish for at least 4 hours or preferably overnight to allow the layers to set and flavors to meld.
  7. Finish and serve: Before serving, spread the remaining Cool Whip on top of the lasagna and garnish with pecan halves for an elegant and crunchy finish.

Notes

  • Make sure the cream cheese is softened to avoid lumps in the cream cheese layer.
  • Chilling times are crucial for the dessert to hold its layered structure.
  • Use whole milk for the pudding to ensure proper thickening and creaminess.
  • This dessert can be made a day ahead, making it ideal for entertaining.
  • For a nut-free version, omit the pecans and replace with your favorite mix-ins or additional pudding.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: No-Bake Pecan Pie Lasagna, Pecan Pie Dessert, Layered Dessert, Cream Cheese Dessert, Graham Cracker Crust

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