No-Bake Pecan Pie Lasagna Recipe

ByLily Cross
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Introduction

This No-Bake Pecan Pie Lasagna combines the rich flavors of classic pecan pie with creamy layers in an easy, refrigerator dessert. Perfect for gatherings or a sweet treat without turning on the oven.

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

  1. Step 1: Prepare the crust by pulsing graham crackers in a food processor until fine crumbs form. Alternatively, crush crackers in a zip-top bag using a rolling pin.
  2. Step 2: Add the granulated sugar and melted butter to the crumbs and pulse until combined.
  3. Step 3: 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 in the freezer while preparing the next layer.
  4. Step 4: Beat cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip gently until combined.
  5. Step 5: Spread half of the cream cheese mixture (about 1 1/2 cups) evenly over the crust. Top with the remaining crust mixture (about 2 3/4 cups), pressing lightly.
  6. Step 6: Return the dish to the freezer for 10 minutes to set.
  7. Step 7: Whisk together the vanilla pudding mixes and whole milk until thickened. Fold in the chopped pecans.
  8. Step 8: Spread half of the pecan pie filling (about 2 3/4 cups) over the crust. Top with the remaining cream cheese mixture, then layer the remaining pecan pie filling on top.
  9. Step 9: Refrigerate the dessert for at least 4 hours or overnight to allow it to set fully.
  10. Step 10: Before serving, spread the remaining Cool Whip on top and garnish with pecan halves.

Tips & Variations

  • Use salted butter if you prefer a hint of saltiness in the crust, but reduce added sugar slightly.
  • For a crunchier topping, toast the pecan halves before garnishing.
  • Swap vanilla pudding for butterscotch pudding for a richer pecan pie flavor.
  • Make this dessert a day ahead to let flavors meld and layers set perfectly.

Storage

Store the pecan pie lasagna covered in the refrigerator for up to 4 days. Reheat is not recommended since it is a no-bake chilled dessert, but letting it sit at room temperature for 10 minutes before serving can enhance the flavors.

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 store-bought pie crust instead of the graham cracker crust?

Store-bought pie crust is not recommended for this layered no-bake recipe as it requires chilling to set properly, and the graham cracker crust provides the right texture and sweetness.

Can I make this dessert gluten-free?

Yes, use gluten-free graham crackers or an alternative gluten-free cookie for the crust to make the recipe suitable for gluten-free diets.

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No-Bake Pecan Pie Lasagna Recipe

★★★★★

4.7 from 60 reviews
  • Author: Lily
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings 1x
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Description

This No-Bake Pecan Pie Lasagna is a creamy, layered dessert featuring a crunchy graham cracker crust, smooth cream cheese layers, and a luscious pecan pie filling made with instant vanilla pudding and chopped pecans. Topped with Cool Whip and pecan halves, this make-ahead dessert is perfect for special occasions or any time you crave a sweet, nutty treat without turning on the oven.

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

  1. Prepare the crust. Pulse the graham crackers in a food processor until they form fine crumbs, or place them in a zip-top bag and crush with a rolling pin. Then add 1/3 cup granulated sugar and 12 tablespoons melted unsalted butter. Pulse again until all ingredients are well combined into a crumbly mixture.
  2. Form the crust base. Press half of the crust mixture (about 2 3/4 cups) firmly into the bottom of a 9×13-inch dish sprayed with cooking spray. Place this crust base in the freezer to chill while you prepare the next layer.
  3. Make the cream cheese layer. Using an electric mixer, beat the softened 12 oz. cream cheese with 1/3 cup powdered sugar until smooth and creamy. Gently fold in 8 oz. Cool Whip until evenly mixed, creating a light and fluffy cream cheese mixture.
  4. Assemble the first cream cheese and crust layers. Spread half of the cream cheese mixture (about 1 1/2 cups) evenly over the chilled crust in the dish. Then carefully top with the remaining crust mixture (about 2 3/4 cups), pressing lightly to form a second crust layer.
  5. Set the layered crust and cream cheese. Return the dish to the freezer for 10 minutes to help set these layers firmly before adding the pecan pie filling.
  6. Prepare the pecan pie filling. Whisk together the 3 boxes of vanilla instant pudding mix with 4 cups whole milk until the mixture thickens. Fold in 1 cup of chopped pecans to add texture and flavor.
  7. Add the pecan pie filling and cream cheese layers. Spread half of the pecan pie filling (about 2 3/4 cups) over the crust layer. Next, top with the remaining cream cheese mixture, followed by the remaining pecan pie filling, creating a layered effect.
  8. Chill the dessert. Refrigerate the assembled lasagna for at least 4 hours or preferably overnight to allow the layers to set and flavors to meld.
  9. Add the finishing touches. Just before serving, spread 8 oz. of Cool Whip evenly over the top layer. Garnish with 1/2 cup pecan halves for a decorative and crunchy finish.

Notes

  • Make sure the cream cheese is at room temperature for easy mixing and a smooth texture.
  • Press the crust firmly to help it hold together and create a stable base for layering.
  • This dessert is best served chilled; keep it refrigerated until ready to serve.
  • You can substitute Cool Whip with whipped cream if preferred, but Cool Whip provides more stability for layering.
  • For extra flavor, toast the pecans lightly before adding to the pudding mixture.
  • This no-bake recipe saves time and avoids heating the kitchen.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: no-bake pecan pie lasagna, pecan pie dessert, layered dessert, no bake dessert, creamy pecan dessert, easy no bake recipes

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