Introduction

No-Bake Pecan Pie Lasagna is a layered dessert that combines the rich flavors of pecan pie with creamy pudding and a graham cracker crust. This no-bake treat is perfect for gatherings and easy to prepare ahead of time. Enjoy the delightful textures of crunchy pecans, smooth cream cheese, and fluffy whipped topping all in one dish.

A slice of layered dessert is shown on a white plate with a white marbled surface in the background. The bottom layer is a crumbly, brown crust, followed by a thick white creamy layer. Above it is a thin layer filled with small pieces of pecans, topped by another smooth, beige creamy layer. On top, whipped cream dollops are decorated with whole pecans, and caramel sauce is drizzled over some areas, slightly dripping down the sides. The textures contrast between smooth cream, crunchy nuts, and crumbly crust. 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

16 oz. Cool Whip, divided

3 (4 oz.) boxes vanilla instant pudding

4 cups whole milk

1 cup chopped pecans

1/2 cup pecan halves (for garnish)

Instructions

Step 1: 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.

Step 2: Add granulated sugar and melted butter to the crumbs and pulse until combined.

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.

Step 4: Beat cream cheese and powdered sugar with an electric mixer until smooth. Gently fold in half of the Cool Whip (8 oz.).

Step 5: Spread half of the cream cheese mixture over the crust. Then sprinkle the remaining crust mixture evenly on top.

Step 6: Freeze the layered crust and cream cheese for 10 minutes to set.

Step 7: Whisk vanilla pudding mixes with whole milk until thickened. Fold in chopped pecans.

Step 8: Spread half of the pecan pie filling over the crust layers. Top it with the remaining cream cheese mixture, then spread the remaining pecan pie filling on top.

Step 9: Refrigerate the assembled lasagna for at least 4 hours or overnight to allow it to set fully.

Step 10: Before serving, spread the remaining Cool Whip (8 oz.) over the top and garnish with pecan halves.

Tips & Variations

For a richer crust, try using browned butter instead of melted butter.

If you prefer, swap out Cool Whip for freshly whipped cream for a lighter texture.

Add a drizzle of caramel sauce between layers for extra sweetness and depth.

Use toasted pecans to enhance the nutty flavor in the filling and garnish.

FAQs

Can I use light or low-fat dairy products in this recipe?

Yes, you can substitute light cream cheese and low-fat milk to reduce calories. However, the texture may be less creamy and rich than the original.

How long does the pudding layer need to thicken before folding in pecans?

Whisk the pudding and milk together until it thickens, usually about 2 minutes. It should be firm enough to hold the pecans without them sinking immediately.