No-Bake Pecan Pie Lasagna Recipe
Introduction
No-bake pecan pie lasagna is a decadent and creamy dessert that layers crunchy graham cracker crust with luscious cream cheese and pecan pie pudding. It combines the best flavors of classic pecan pie in an easy, refrigerator-ready treat perfect for any occasion.
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 the whole graham crackers in a food processor until they form fine crumbs. If you don’t have a processor, place crackers in a zip-top bag and crush with a rolling pin.
- Step 2: Add in 1/3 cup granulated sugar and 12 tablespoons melted unsalted butter to the crumbs. Pulse or stir until the mixture is well combined.
- Step 3: Press half of the crust mixture (about 2 3/4 cups) firmly into the bottom of a 9×13-inch dish sprayed with cooking spray. Place the dish in the freezer while preparing the cream cheese layer.
- Step 4: Using an electric mixer, beat the softened cream cheese and powdered sugar until smooth. Gently fold in 8 oz. of Cool Whip until combined.
- Step 5: Spread half of the cream cheese mixture (about 1 1/2 cups) evenly over the crust layer. Then sprinkle the remaining crust mixture (about 2 3/4 cups) evenly on top of the cream cheese layer.
- Step 6: Place the dish back in the freezer for 10 minutes to allow the layers to set.
- Step 7: Whisk together the vanilla instant pudding mix with 4 cups of whole milk until the pudding thickens. Fold in the chopped pecans.
- Step 8: Spread half of the pecan pie filling (about 2 3/4 cups) over the crust and cream cheese layers. Top with the remaining cream cheese mixture, then finish with the remaining pecan pie filling.
- Step 9: Refrigerate the dessert for at least 4 hours, or overnight, allowing it to set completely.
- Step 10: Before serving, spread the remaining 8 oz. Cool Whip on top and garnish with 1/2 cup pecan halves.
Tips & Variations
- For a crunchier crust, toast the graham cracker crumbs lightly before mixing with butter and sugar.
- Substitute the Cool Whip with homemade whipped cream for a fresher taste.
- Add a drizzle of caramel sauce between layers for extra sweetness and depth.
- Use toasted pecans to enhance their flavor in the pecan pie filling and garnish.
Storage
Store the pecan pie lasagna covered in the refrigerator for up to 3 days. For best texture, avoid freezing as the Cool Whip layers may separate. When ready to serve, let it sit at room temperature for 10-15 minutes to soften slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fat-free or low-fat ingredients?
Yes, you can substitute lower-fat versions of cream cheese and Cool Whip, but the dessert may be less rich and creamy.
How long does it take for the dessert to set properly?
It requires at least 4 hours in the refrigerator, but overnight chilling is ideal for the flavors to meld and the layers to firm up well.
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No-Bake Pecan Pie Lasagna Recipe
- Total Time: 4 hours 20 minutes (including chilling time)
- Yield: 12 servings 1x
Description
A delicious and creamy no-bake pecan pie lasagna that layers graham cracker crust, sweetened cream cheese, and pecan pie pudding filling into a delightful dessert perfect for any occasion. This easy-to-make, layered dessert requires no baking and is chilled to set, offering a rich and smooth combination of flavors and textures.
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
- Prepare the crust: Pulse graham crackers in a food processor until fine crumbs form. Alternatively, place crackers in a zip-top bag and crush with a rolling pin.
- Mix crust ingredients: Add 1/3 cup granulated sugar and 12 tablespoons melted unsalted butter to the crumbs. Pulse until well combined.
- Press crust layer: Press half (about 2 3/4 cups) of the crust mixture evenly into the bottom of a 9×13-inch dish sprayed with cooking spray. Place in the freezer to chill while preparing the cream cheese layer.
- Make cream cheese layer: Using an electric mixer, beat 12 oz. softened cream cheese and 1/3 cup powdered sugar until smooth and creamy. Gently fold in 8 oz. Cool Whip until fully combined.
- Layer cream cheese and crust: Spread half of the cream cheese mixture (about 1 1/2 cups) evenly over the crust in the dish. Then sprinkle the remaining crust mixture (about 2 3/4 cups) evenly over the cream cheese layer.
- Chill to set crust layers: Return the dish to the freezer for 10 minutes to let the layers set firmly.
- Prepare pecan pie filling: In a mixing bowl, whisk together 3 boxes of vanilla instant pudding with 4 cups of whole milk until thickened. Fold in 1 cup chopped pecans evenly.
- Layer pecan pie filling and cream cheese: Spread half of the pecan pie filling (about 2 3/4 cups) over the crust layer. Then top with the remaining cream cheese mixture, followed by the remaining pecan pie filling.
- Refrigerate to set: Cover and refrigerate the assembled dessert for at least 4 hours or preferably overnight to allow the layers to fully set and flavors to meld.
- Add final toppings before serving: Spread 8 oz. Cool Whip over the top layer just before serving and garnish evenly with 1/2 cup pecan halves for decoration and added crunch.
Notes
- For best results, chill the dessert overnight to let layers fully set and flavors develop.
- Use room temperature cream cheese to ensure a smooth cream cheese layer without lumps.
- You can substitute Cool Whip with any stabilized whipped topping if preferred.
- Chopping pecans finely will distribute the nuts more evenly in the filling.
- Store leftovers covered in the refrigerator for up to 3 days.
- 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, no bake dessert, creamy pecan pie, graham cracker crust dessert
