No-Bake Pecan Pie Lasagna: A Decadent Layered Dessert

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The Ultimate Holiday Dessert That Combines Two American Classics

Pecan Pie Lasagna

When the rich, caramel-like flavors of pecan pie meet the layered perfection of a dessert lasagna, magic happens on your dessert table. This No-Bake Pecan Pie Lasagna transforms the beloved Southern classic into a showstopping layered dessert that brings together buttery graham cracker crust, velvety cream cheese filling, and decadent caramel pecan topping in perfect harmony.

The concept of dessert lasagnas has been gaining popularity in recent years, offering a fun twist on traditional layered desserts like tiramisu and icebox cakes. This pecan pie version brings the comforting flavors of Thanksgiving and Christmas to the format, creating a dessert that feels both nostalgic and excitingly novel. The best part? No oven required! This make-ahead masterpiece actually benefits from time in the refrigerator, making it perfect for holiday entertaining when oven space is at a premium.

Whether you’re looking for an alternative to traditional pecan pie for Thanksgiving, a standout holiday party contribution, or simply a special treat to satisfy your sweet tooth, this Pecan Pie Lasagna delivers impressive results with surprisingly little effort. Get ready to create a new dessert tradition that will have everyone asking for the recipe!

Ingredients

For the Graham Cracker Crust Layer:

  • 1½ cups graham cracker crumbs (180g/6.3oz)
  • ⅓ cup granulated sugar (67g/2.4oz)
  • ½ cup unsalted butter, melted (113g/4oz)
  • 1 cup chopped pecans (120g/4.2oz)

For the Cream Cheese Layer:

  • 16 oz cream cheese, softened (450g)
  • 1 cup powdered sugar (120g/4.2oz)
  • 2 teaspoons vanilla extract (10ml)
  • 2 cups heavy whipping cream (480ml)
  • ¼ cup granulated sugar (50g/1.8oz)

For the Pudding Layer:

  • 2 packages (3.4 oz each) instant vanilla pudding mix
  • 3 cups cold milk (720ml)
  • 1 teaspoon ground cinnamon (2.6g/0.09oz)

For the Caramel Pecan Topping:

  • 1 cup caramel sauce, store-bought or homemade (240ml)
  • 1½ cups chopped pecans, lightly toasted (180g/6.3oz)
  • ¼ teaspoon sea salt (1.5g/0.05oz) (optional)
  • 12-15 pecan halves for garnish

Instructions

Preparing the Graham Cracker Crust Layer

  1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and chopped pecans.
  2. Pour in the melted butter and stir until all crumbs are moistened and the mixture resembles wet sand.
  3. Reserve about ½ cup of the mixture for the topping.
  4. Press the remaining mixture firmly into the bottom of a 9×13-inch baking dish to form the crust layer.
  5. Place in the refrigerator to chill while preparing the next layer.

Making the Cream Cheese Layer

  1. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes.
  2. Add the powdered sugar and vanilla extract, beating until well combined.
  3. In a separate bowl, whip the heavy cream and ¼ cup granulated sugar until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  5. Spread half of this cream cheese mixture evenly over the graham cracker crust.
  6. Return the dish to the refrigerator and keep the remaining cream cheese mixture chilled.

Creating the Pudding Layer

  1. In a medium bowl, whisk together the instant vanilla pudding mix, cold milk, and ground cinnamon until smooth and beginning to thicken, about 2 minutes.
  2. Let the pudding stand for 5 minutes to set further.
  3. Carefully spread the pudding mixture over the cream cheese layer in the baking dish.
  4. Return to the refrigerator for 15 minutes to set.

Adding the Final Layers

  1. Once the pudding layer has set, spread the remaining cream cheese mixture on top.
  2. Drizzle ¾ cup of the caramel sauce over the cream cheese layer.
  3. Sprinkle the toasted chopped pecans and reserved graham cracker mixture over the caramel.
  4. Drizzle with the remaining ¼ cup caramel sauce.
  5. Arrange pecan halves on top for decoration and sprinkle with sea salt if using.

Chilling and Serving

  1. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  2. Before serving, let the dessert stand at room temperature for 10-15 minutes for the best texture and flavor.
  3. Cut into squares and serve chilled.

Nutritional Information

Per Serving (based on 12 servings):

  • Calories: 675
  • Fat: 49g
  • Saturated Fat: 24g
  • Cholesterol: 115mg
  • Sodium: 390mg
  • Carbohydrates: 55g
  • Fiber: 3g
  • Sugar: 40g
  • Protein: 8g

Prep Time: 45 minutes Chill Time: 4 hours (minimum) Total Time: 4 hours 45 minutes Yield: 12-15 servings

Cooking Tips and Tricks

Perfect Graham Cracker Crust

For the most even and firm graham cracker crust, use the flat bottom of a measuring cup to press the mixture into your baking dish. This creates a compact layer that won’t crumble when you serve the dessert.

Cream Cheese Success

Ensure your cream cheese is fully softened to room temperature before beating to avoid lumps in your filling. If you’re short on time, unwrap the cream cheese, cut it into cubes, and let it sit at room temperature for 20-30 minutes.

Whipped Cream Stability

For a stabilized whipped cream that will hold up well in this layered dessert, make sure your heavy cream is very cold before whipping. You can even chill the mixing bowl and beaters in the freezer for 15 minutes beforehand.

Caramel Consistency

If using store-bought caramel sauce that’s too thick to drizzle, warm it slightly in the microwave (about 10-15 seconds), stirring well before using. If it’s too thin, refrigerate it for 15-20 minutes to thicken.

Cutting Clean Slices

For picture-perfect slices, dip your knife in hot water and wipe it clean between cuts. This dessert cuts most cleanly when properly chilled, so don’t rush the refrigeration time.

Variations and Substitutions

Chocolate Lover’s Version

Substitute chocolate graham crackers for regular ones and use chocolate pudding instead of vanilla. Add 1/2 cup mini chocolate chips to the graham cracker layer for an extra chocolate punch.

Bourbon Pecan Pie Lasagna

Add 2 tablespoons of bourbon to the caramel sauce and 1 tablespoon to the pudding mixture for an adult version with sophisticated flavor depth.

Gluten-Free Adaptation

Use gluten-free graham crackers or cookies for the crust. Ensure your pudding mix and other packaged ingredients are certified gluten-free.

Lighter Option

Substitute Neufchâtel cheese (⅓ less fat cream cheese) for regular cream cheese and use light whipped topping instead of homemade whipped cream. The texture will be slightly different but still delicious.

Maple Pecan Variation

Replace the caramel sauce with pure maple syrup reduced to a thicker consistency and add 1/2 teaspoon of maple extract to the cream cheese layer for a maple pecan flavor profile.

Common FAQs

Can I make Pecan Pie Lasagna ahead of time?

A: Absolutely! This dessert actually benefits from being made ahead. You can prepare it up to 2 days before serving and keep it refrigerated. The flavors meld together beautifully with time, and the textures become even more harmonious.

Why is my pudding layer not setting properly?

A: The most common reason is using warm milk or not allowing enough chilling time. Make sure to use very cold milk when preparing the pudding and give it adequate time to set in the refrigerator. Also, instant pudding (not the cook & serve variety) works best for this recipe.

Can I freeze this dessert?

A: While you can freeze this dessert, the texture of the cream layers may change slightly upon thawing. If you do freeze it, wrap it tightly with plastic wrap and aluminum foil, and thaw it overnight in the refrigerator. The graham cracker layers might be less crisp after freezing and thawing.

Can I use a different type of nut?

A: Yes! Walnuts make an excellent substitute for pecans in this recipe. You could also try a combination of nuts like pecans, walnuts, and macadamias for an interesting texture variation. Just make sure to chop them to a similar si