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Pecan Pie Lasagna

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This no-bake pecan pie lasagna is a layered dessert dream—featuring a graham cracker crust, fluffy cream cheese, gooey pecan pie filling, and whipped topping. It’s rich, nutty, and perfect for holidays or potlucks with zero oven time required.

  • Author: Julia
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

1½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

8 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 cup whipped topping (Cool Whip), thawed

1 cup packed brown sugar

½ cup light corn syrup

4 tbsp unsalted butter

2 large eggs, beaten

1½ cups chopped pecans

1½ cups whipped topping (Cool Whip)

¼ cup chopped pecans (for garnish)

Caramel sauce (for drizzling)

Instructions

Mix graham cracker crumbs, sugar, and melted butter. Press into a 9×13-inch dish. Chill for 20 minutes.

Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping and spread over chilled crust. Refrigerate again.

In a saucepan, heat brown sugar, corn syrup, butter, and eggs over medium heat, stirring constantly until thickened (about 5 minutes). Remove from heat, stir in vanilla and pecans. Cool slightly.

Gently spread pecan mixture over the cream cheese layer. Refrigerate for at least 30 minutes.

Spread remaining whipped topping over the pecan layer. Garnish with chopped pecans and caramel drizzle.

Chill for 2–3 hours (overnight is best), then slice and serve cold.

Notes

Add cinnamon to the crust or a splash of bourbon to the pecan layer for extra flavor.

Use crushed vanilla wafers or shortbread for a crust variation.

Homemade whipped cream can be used in place of Cool Whip if stabilized.

Nutrition

Find it online: https://juliameals.com/pecan-pie-lasagna/