Description
Pecan Pie Lasagna is a delicious no-bake layered dessert featuring a crunchy graham cracker crust, creamy sweetened cream cheese, light vanilla pudding, and rich pecan pie filling. This indulgent treat is garnished with toasted pecans and whipped topping, making it a perfect festive dessert for holidays or special occasions.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
Cream Cheese Layer
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- ½ tub (4 oz) whipped topping, thawed
Pudding Layer
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 ½ cups cold milk
- ½ tsp ground cinnamon
- 1 tsp vanilla extract
Pecan Layer & Garnish
- 1 cup chopped pecans, toasted
- 1 cup pecan pie filling or canned pecan pie mix
- Remaining ½ tub whipped topping
- Whole pecans for garnish (optional)
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs with melted butter until fully combined. Press the mixture firmly into the bottom of a 9×13-inch dish to form an even crust layer.
- Make the cream cheese layer: In a separate bowl, beat the softened cream cheese until smooth. Add powdered sugar and mix until well blended. Fold in half of the whipped topping, then spread this mixture evenly over the graham cracker crust.
- Whisk the pudding: In another bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes until thickened. Stir in ground cinnamon and vanilla extract, then spread this pudding layer evenly over the cream cheese layer.
- Add pecan pie filling: Gently spread the pecan pie filling evenly over the pudding layer, creating a rich pecan layer.
- Top and garnish: Spread the remaining whipped topping over the pecan filling layer. Sprinkle toasted chopped pecans evenly across the top, and garnish with whole pecans if desired.
- Chill: Refrigerate the assembled lasagna for at least 4 hours before serving to allow it to set properly. For best results, chill overnight.
Notes
- For a firmer crust, bake the graham cracker base at 350°F for 8 minutes, then cool completely before layering.
- You can substitute crushed vanilla wafers or shortbread cookies for the graham cracker crust.
- Use homemade pecan pie filling for a richer, more flavorful pecan layer.
