Description

This No-Bake Pecan Pie Lasagna is a creamy, layered dessert combining a graham cracker crust, rich cream cheese layers, and a luscious pecan pie pudding filling. Perfect for those seeking a decadent sweet treat without the oven, this dessert offers the classic flavors of pecan pie in a refreshing, chilled lasagna form.

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
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 form fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin for a coarser texture.
Combine crust ingredients: Add 1/3 cup granulated sugar and 12 tablespoons melted unsalted butter to the crumbs. Pulse briefly until all ingredients are evenly combined and the mixture resembles wet sand.
Form the base 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 to set while preparing the next layer.
Make the cream cheese layer: Using an electric mixer, beat 12 oz. of softened cream cheese with 1/3 cup powdered sugar until smooth and creamy. Gently fold in 8 oz. of Cool Whip until the mixture is well combined.
Layer the cream cheese and crust: Spread half of the cream cheese mixture (approximately 1 1/2 cups) evenly over the chilled crust base. Top this layer with the remaining crust mixture (about 2 3/4 cups), pressing gently to create a firm layer.
Set crust and cream cheese layers: Return the dish to the freezer and chill for 10 minutes to allow these layers to firm up.
Prepare the pecan pie filling: Whisk together the 3 boxes of vanilla instant pudding mix with 4 cups of whole milk until the mixture thickens. Fold in 1 cup of chopped pecans gently to retain texture.
Assemble the pecan pie layers: Spread half of the pecan pie filling (about 2 3/4 cups) evenly over the crust and cream cheese layers. Then spread the remaining cream cheese mixture over the pudding layer, followed by the rest of the pecan pie filling on top.
Chill to set: Refrigerate the assembled dessert for at least 4 hours or preferably overnight to enhance flavor melding and firmness.
Finish and serve: Before serving, spread 8 oz. of Cool Whip over the top of the lasagna and garnish with 1/2 cup of pecan halves for a crunchy, decorative finish.

Notes

For best results, allow the dessert to chill overnight to let the layers fully set and flavors meld.
You can substitute Cool Whip with homemade whipped cream for a fresher taste.
For a crunchier crust, pulse the graham crackers less to keep some texture.
To make it gluten-free, use gluten-free graham crackers.
Chilling the crust in the freezer before layering helps prevent sogginess.
Ensure cream cheese is softened to room temperature to blend smoothly.
This dessert can be made a day ahead, making it perfect for parties and gatherings.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

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