Pecan Pie Lasagna Dessert
This no-bake Pecan Pie Lasagna layers buttery graham cracker crust, velvety cream cheese, silky vanilla pudding, gooey caramel, and crunchy pecans for a decadent dessert that's perfect for holidays or gatherings.
Equipment
- 9x13-inch Glass Dish
- Mixing bowls
- Hand Mixer
- Rubber Spatula
- Whisk
Ingredients
For the Crust
- graham crackers crushed
- butter melted
- brown sugar
- chopped pecans
For the Cream Cheese Layer
- cream cheese softened
- powdered sugar
- vanilla extract
- heavy whipping cream whipped to stiff peaks
For the Pudding Layer
- instant vanilla pudding mix
- cold milk
- caramel sauce
- chopped pecans
For the Topping
- heavy whipping cream whipped to stiff peaks
- powdered sugar
- caramel sauce for drizzling
- toasted pecans for garnish
Instructions
- In a bowl, mix crushed graham crackers, melted butter, brown sugar, and chopped pecans. Press into the bottom of a 9x13 dish and chill while preparing the filling.
- Beat cream cheese until smooth, then add powdered sugar and vanilla. Fold in whipped cream gently. Spread evenly over chilled crust.
- Whisk pudding mix and cold milk until thickened. Fold in caramel sauce and chopped pecans. Spread over cream cheese layer and chill 5 minutes.
- Whip cream with powdered sugar until stiff peaks form. Spread over pudding layer. Drizzle with caramel and sprinkle with toasted pecans.
- Cover and chill at least 4 hours or overnight before slicing and serving.
Notes
Chill thoroughly for clean layers. Toast pecans for added flavor. Freeze slices for longer storage. For easy slicing, freeze briefly and use a hot knife.