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No-Bake Pecan Pie Lasagna Recipe

No-Bake Pecan Pie Lasagna Recipe

No-Bake Pecan Pie Lasagna—layers of graham crust, creamy cheesecake, and glossy pecan pie filling. Easy, make-ahead holiday dessert everyone loves.
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Course: Dessert
Cuisine: American
Keyword: holiday dessert, layered dessert, no bake dessert, pecan pie lasagna
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 4 hours 40 minutes
Servings: 12 servings

Equipment

  • 9x13-inch baking dish
  • Saucepan
  • Electric mixer
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Plastic wrap

Ingredients
  

Crust

  • 2 cups vanilla wafer cookie crumbs
  • 1/2 cup unsalted butter, melted
  • 1/3 cup granulated sugar

Cream Cheese Layer

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping, thawed

Pudding Layer

  • 2 boxes instant vanilla pudding mix (3.4 oz each)
  • 3 cups cold milk

Pecan Pie Layer

  • 1/2 cup unsalted butter cut into pieces
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup
  • 1/4 cup heavy cream
  • 2 cups chopped pecans lightly toasted if desired
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt

Topping

  • 8 oz whipped topping, thawed for finishing
  • 1/2 cup chopped pecans for garnish
  • 1/4 cup caramel sauce optional drizzle

Instructions

  • Line a 9x13-inch pan with parchment for easy removal (optional). In a bowl, mix cookie crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom of the pan. Chill while you make the filling.
  • Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy. Fold in the whipped topping just until combined. Spread the mixture evenly over the chilled crust. Refrigerate.
  • Whisk pudding mixes with cold milk for 2 minutes until thickened. Let stand 3–5 minutes to finish setting, then spread gently over the cream cheese layer. Chill while you make the pecan layer.
  • In a medium saucepan over medium heat, combine butter, brown sugar, and corn syrup. Stir as it comes to a gentle bubble; cook 2–3 minutes. Stir in heavy cream and simmer 1 minute more. Remove from heat and stir in pecans, vanilla, and salt. Let cool 15–20 minutes, stirring occasionally, until thickened but still spreadable.
  • Spoon the cooled pecan mixture over the pudding layer and spread carefully to the edges. Refrigerate 30–45 minutes to help it set.
  • Spread the remaining whipped topping over the pecan layer. Sprinkle with chopped pecans and drizzle with caramel sauce, if using.
  • Cover and chill at least 4 hours (or overnight) before slicing so the layers firm up for clean cuts.

Notes

For deeper flavor, toast pecans in a dry skillet over medium heat for 3–4 minutes before using. Make sure the pecan mixture cools before layering so it doesn’t melt the pudding. To serve neat slices, wipe the knife between cuts. Store covered in the refrigerator up to 4 days; not recommended for freezing due to the pudding and whipped topping layers.
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