Description
This easy no-bake Pecan Pie Lasagna is a creamy, nutty, and irresistible layered dessert perfect for the holidays. Made with a buttery graham cracker crust, a velvety cream cheese layer, silky caramel pudding, and a cloud of whipped topping sprinkled with toasted pecans — it’s pure comfort in every bite.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup powdered sugar
8 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups cold milk
1 package (3.4 oz) instant vanilla pudding mix
1/2 cup caramel sauce
1 1/2 cups chopped pecans
8 ounces whipped topping (Cool Whip or homemade)
Instructions
1. In a medium bowl, combine graham cracker crumbs and melted butter until well mixed. Press firmly into the bottom of a 9×13-inch dish. Chill while preparing the layers.
2. Beat softened cream cheese, powdered sugar, and vanilla extract together until creamy and smooth. Spread evenly over the crust.
3. In a separate bowl, whisk together milk and vanilla pudding mix until thickened (about 2 minutes). Stir in the caramel sauce and spread over the cream cheese layer.
4. Gently spread whipped topping over the pudding layer and sprinkle chopped pecans evenly on top.
5. Refrigerate for at least 4 hours or overnight for best results before slicing and serving.
Notes
To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, until fragrant.
For a richer flavor, drizzle extra caramel sauce on top before serving.
You can substitute vanilla wafers or shortbread cookies for the graham cracker crust.
Make ahead up to 24 hours — perfect for holidays and gatherings!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 22
- Sodium: 180
- Fat: 26
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 5
- Cholesterol: 45