Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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