Description

No-Bake Pecan Pie Lasagna is a creamy, layered dessert that combines crunchy graham cracker crust, smooth cream cheese filling, and a luscious pecan pie pudding layer. This easy-to-make dessert requires no baking and is perfect for holiday gatherings or any occasion that calls for an indulgent treat with layers of texture and flavor.

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 mix
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 they become fine crumbs. Alternatively, place the crackers in a zip-top bag and crush with a rolling pin. Add granulated sugar and melted butter, then pulse until combined.
Form the crust layer: Press half of the crust mixture (about 2 3/4 cups) firmly into the bottom of a 9×13-inch dish coated with cooking spray. Place the dish in the freezer while preparing the cream cheese layer.
Make the cream cheese layer: Using an electric mixer, beat softened cream cheese and powdered sugar until smooth. Gently fold in Cool Whip until just combined.
Layer the cream cheese and crust: Spread half of the cream cheese mixture (about 1 1/2 cups) over the set crust layer in the dish. Then sprinkle the remaining half of the crust mixture (about 2 3/4 cups) evenly on top.
Set crust and cream cheese layers: Place the dish back in the freezer for 10 minutes to allow the layers to firm up.
Prepare the pecan pie filling: Whisk the vanilla pudding mix with whole milk until thickened. Fold in the chopped pecans for texture.
Assemble pecan pie filling layers: Spread half of the pecan pie filling (about 2 3/4 cups) over the crust. Then add the remaining cream cheese mixture on top, followed by the rest of the pecan pie filling to form the top pecan layer.
Chill the dessert: Refrigerate the assembled lasagna for at least 4 hours or overnight to let the flavors meld and layers set fully.
Final topping and garnish: Before serving, spread the remaining 8 oz. Cool Whip over the top layer and garnish with pecan halves for a decorative and flavorful finish.

Notes

Using softened cream cheese ensures a smooth cream cheese layer without lumps.
Freezing the crust and cream cheese layers before adding other layers helps maintain structure and prevents sogginess.
You can substitute Cool Whip with homemade whipped cream for a fresher taste.
For a lighter version, consider using low-fat cream cheese and reduced-fat Cool Whip.
This dessert is best served chilled and consumed within 2 days for optimal freshness.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: No-Bake, Pecan Pie, Dessert, Graham Cracker Crust, Cream Cheese, Instant Pudding, Cool Whip, Layered Dessert