Dessert

Creamy No-Bake Pecan Pie Lasagna Recipe

ByMarina Montclair December 12, 2025December 12, 2025

Introduction

This No-Bake Pecan Pie Lasagna is a creamy, layered dessert that combines the flavors of classic pecan pie with a light, fluffy texture. It’s easy to assemble and requires no oven time, making it perfect for a quick yet impressive treat.

A close-up image of a slice of layered pecan pie cheesecake on a white plate, placed on a white marbled surface. The bottom layer is a brown graham cracker crust with a slightly crumbly texture, followed by a thick creamy white cheesecake layer. Above that, there is a middle layer filled with chopped brown pecans mixed in a creamy filling. The top layer is a light brown caramel-flavored cream, crowned with dollops of white whipped cream and whole pecans. Caramel drizzle trickles down the sides of the slice. 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
8 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: Prepare the crust by pulsing graham crackers in a food processor until they form fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin.
Step 2: Add granulated sugar and melted unsalted butter to the crumbs, then pulse again until combined.
Step 3: Press half of the crust mixture (about 2 3/4 cups) evenly into the bottom of a 9×13-inch dish sprayed with cooking spray. Place in the freezer while preparing the next layer.
Step 4: Using an electric mixer, beat the softened cream cheese and powdered sugar until smooth. Fold in half of the Cool Whip until well combined.
Step 5: Spread half of the cream cheese mixture (about 1 1/2 cups) over the crust layer. Then sprinkle the remaining crust mixture (about 2 3/4 cups) evenly on top.
Step 6: Return the dish to the freezer for 10 minutes to set.
Step 7: Whisk the vanilla instant pudding with whole milk until thickened, then fold in the chopped pecans.
Step 8: Spread half of the pecan pie filling (about 2 3/4 cups) over the crust layer. Top with the remaining cream cheese mixture, then spread the remaining pecan pie filling on top.
Step 9: Refrigerate the dessert for at least 4 hours or overnight to let it firm up.
Step 10: Before serving, top with the remaining Cool Whip and garnish with pecan halves.

Tips & Variations

Use toasted pecans for a deeper nutty flavor and added crunch.
Swap graham crackers for ginger snaps to add a spicy note.
For a dairy-free version, use dairy-free cream cheese and whipped topping substitutes.
Make ahead and keep refrigerated overnight to allow flavors to meld perfectly.

Storage

Store the No-Bake Pecan Pie Lasagna in an airtight container in the refrigerator for up to 3 days. For best texture, avoid freezing as it can affect the creaminess. When ready to serve, let it sit at room temperature for a few minutes to soften slightly.

How to Serve

A close-up of a slice of layered pecan cheesecake placed on a white plate, showing three main layers: a brown crumbly crust at the bottom, a thick creamy pale yellow cheesecake layer in the middle, and a lighter creamy topping mixed with chopped pecans. The top layer is decorated with whipped cream swirls and whole pecans. A caramel drizzle flows slightly over the edges, adding a shiny texture. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pudding for the filling?

Yes, you can experiment with butterscotch or caramel pudding for a unique twist, but vanilla keeps the traditional pecan pie flavor intact.

Do I have to use Cool Whip, or can I use whipped cream?

You can substitute fresh whipped cream for Cool Whip if you prefer a more natural option. Just make sure it’s whipped to stiff peaks before folding it into the cream cheese and as the topping.