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Layered Perfection: Pecan Pie Lasagna Recipe That's Easier Than You Think
Clara W.Pawel

Pecan Pie Lasagna

Transform pecan pie into a show-stopping no-bake Pecan Pie Lasagna with creamy layers and crunchy nuts!
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: American, Southern-inspired
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup butter melted
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
For the Cream Cheese Layer:
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped cream
For the Pudding Layer:
  • 2 3.4 oz packages instant vanilla pudding
  • 3 cups cold milk
  • 1/2 tsp maple extract optional
For the Topping:
  • 2 cups pecans chopped
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1/2 cup caramel sauce
  • 2 cups whipped topping
  • Whole pecans for garnish

Method
 

  1. Make crust: Mix graham cracker crumbs, melted butter, sugar, and cinnamon. Press into 9×13 dish and refrigerate.
  2. Prepare cream cheese layer: Beat cream cheese until fluffy, add powdered sugar and vanilla. Fold in whipped cream and spread over crust.
  3. Create pudding layer: Whisk pudding mix with cold milk for 2 minutes. Add maple extract if using. Pour over cream cheese layer and chill 30 minutes.
  4. Make candied pecans: Cook chopped pecans with butter, brown sugar, and salt until caramelized. Cool on parchment paper.
  5. Assemble: Sprinkle candied pecans over pudding layer. Drizzle with caramel sauce. Add whipped topping around edges and garnish with whole pecans.
  6. Chill: Refrigerate at least 4 hours or overnight before serving.

Notes

Nutrition Information (per serving)

  • Calories: 385 per serving
  • Fat: 24g
  • Saturated Fat: 12g
  • Carbohydrates: 38g
  • Sugar: 29g
  • Fiber: 1.5g
  • Protein: 4g
  • Sodium: 280mg
  • Cholesterol: 45mg