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No-Bake Pecan Pie Lasagna Recipe

★★★★★

5 from 79 reviews
  • Author: Andria
  • 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

  1. 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.
  2. Mix crust ingredients: Add 1/3 cup granulated sugar and 12 tablespoons melted unsalted butter to the crumbs. Pulse until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. Chill to set crust layers: Return the dish to the freezer for 10 minutes to let the layers set firmly.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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