Pecan Pie Lasagna – Discover Layers of Sweet

I still remember the first time I made this dessert. I was in the kitchen one fall afternoon, craving something comforting, nostalgic, and completely indulgent. I had all the ingredients for a classic pecan pie, but I also had leftover cream cheese and whipped topping in the fridge. That’s when the idea came to me: why not turn my favorite pie into a layered dessert—something between a no-bake cheesecake and a decadent holiday treat? Thus, Pecan Pie Lasagna was born.

You’re going to fall in love with this recipe. It’s the kind of dessert that stops conversations and brings everyone back to the table for seconds. Each bite delivers a rich blend of textures and flavors: buttery graham cracker crust, velvety cream cheese, smooth vanilla pudding, fluffy whipped topping, and that glorious layer of sticky-sweet pecan pie filling on top. It’s essentially all your dessert dreams stacked into one irresistible creation.

This recipe is incredibly versatile. You can prepare it in advance for holiday gatherings, serve it in individual cups for a fun twist, or even freeze it for later. It’s equally perfect for Thanksgiving, birthdays, potlucks, or whenever you need a show-stopping dessert without turning on the oven for hours.

Another reason I keep coming back to this dessert is how affordable it is. It doesn’t require specialty ingredients or fancy baking equipment. Most of the ingredients are pantry staples or easy-to-find items at your local grocery store. Plus, since it’s no-bake, you save on energy and time.

Let’s talk about the layers. Here’s what you’ll need to make this pecan pie lasagna:

Ingredients for the recipe:

• 2 cups graham cracker crumbs

• ½ cup melted butter

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 cup whipped topping (plus more for topping)

• 2 packages (3.4 oz each) instant vanilla pudding mix

• 2½ cups cold milk

• 1 cup chopped pecans

• 1 cup brown sugar

• ½ cup butter

• ¼ cup milk

• 1 tsp vanilla extract

• Pinch of salt

These simple ingredients come together to create a dessert that tastes as though you’ve spent hours in the kitchen. But the truth is, it’s quick, easy, and bound to become a new favorite in your home—just as it did in mine.

HOW TO PREPARE THIS RECIPE 
How to Prepare Pecan Pie Lasagna – Step-by-Step Instructions

This dessert is as impressive as it is simple to make. It doesn’t require any baking, which makes it perfect for busy days or warm-weather celebrations when you want something sweet without heating up the kitchen. The steps are easy to follow, and the result is a beautifully layered dessert that looks and tastes like a masterpiece. Let me walk you through the full preparation process step by step.

Step-by-Step Instructions for Preparation:

1. Prepare the crust layer
Start by making your base. In a medium mixing bowl, combine 2 cups of graham cracker crumbs with ½ cup of melted butter. Stir until the crumbs are fully moistened. Press this mixture firmly into the bottom of a 9×13-inch dish. Use the back of a spoon or the bottom of a flat glass to create an even, compact layer. Place it in the refrigerator to chill while you work on the next layers.

2. Mix the cream cheese layer
In a large mixing bowl, beat 8 oz of softened cream cheese until smooth and creamy. Add 1 cup of powdered sugar and mix again until fully combined. Gently fold in 1 cup of whipped topping using a spatula. Spread this creamy mixture evenly over the chilled graham cracker crust. Make sure it covers the crust completely. Return the dish to the refrigerator.

3. Prepare the pudding layer
In another large bowl, whisk together 2 packages of instant vanilla pudding mix with 2½ cups of cold milk. Beat for about 2 minutes until the pudding thickens. Let it sit for 5 minutes to set slightly. Once ready, pour and spread the pudding evenly over the cream cheese layer. Smooth it out using a spatula. Refrigerate again while you prepare the pecan topping.

4. Make the pecan pie topping
In a saucepan over medium heat, melt ½ cup of butter. Stir in 1 cup of brown sugar and ¼ cup of milk. Cook while stirring for 3 to 5 minutes until the sugar has dissolved and the mixture is smooth. Remove from heat and add a pinch of salt, 1 teaspoon of vanilla extract, and 1 cup of chopped pecans. Let this mixture cool for about 10 minutes before pouring it over the pudding layer.

5. Add the final touches
Once the pecan topping has cooled slightly, gently pour it over the pudding layer, spreading it evenly. Let the entire dish chill in the refrigerator for at least 4 hours, or overnight for best results. Before serving, add a layer of whipped topping and a sprinkle of extra chopped pecans if desired.

Quick and Easy

This recipe is quick to prepare, requiring only around 20–30 minutes of active prep time. The rest is just chilling. Since there’s no baking involved, it’s ideal for last-minute entertaining or stress-free dessert making. Each layer sets up perfectly in the fridge, creating clean slices and a satisfying texture in every bite.

Customizable

You can easily customize this dessert based on your preferences. For a gluten-free version, simply use gluten-free graham crackers. Want a little more richness? Try adding a drizzle of caramel sauce between the pudding and pecan layers. You can also use chocolate pudding instead of vanilla for a different twist. Add cinnamon to the crust for a warm spice note, or even mix in a few crushed pecans with the graham crackers for extra crunch.

If you’re looking to reduce sugar, choose sugar-free pudding mix and light whipped topping. The pecan topping can also be made with a sugar substitute like brown sugar erythritol. This way, you can enjoy the same layered decadence with fewer calories and less guilt.

Popular with Many People

Pecan Pie Lasagna has become a true crowd-pleaser. I’ve brought it to family gatherings, church potlucks, and even birthday parties. Every single time, people ask for the recipe. It’s the kind of dessert that appeals to all ages, from kids who love the creamy pudding to adults who appreciate the nostalgic pecan pie flavor. Even those who aren’t usually fans of nuts end up loving it.

It’s also a wonderful make-ahead option. You can prepare it a full day in advance, which gives the layers time to set and the flavors time to develop. In fact, it tastes even better the next day.

Whether you’re preparing this for a holiday table or just as a sweet treat at home, this recipe delivers every time. The ease of preparation, the balance of flavors, and the make-ahead convenience make Pecan Pie Lasagna a winning dessert you’ll want to keep in your rotation year-round.

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FAQs 
Frequently Asked Questions about Pecan Pie Lasagna

Can I make this dessert in advance?
Absolutely! In fact, this dessert is even better when made ahead. Let it chill in the refrigerator for at least 4 hours, or ideally overnight, so the layers can set properly and the flavors can blend.

Can I freeze pecan pie lasagna?
Yes, you can freeze it. Wrap the entire dish tightly in plastic wrap and foil. It can be stored in the freezer for up to 2 months. When you’re ready to serve, thaw it in the refrigerator overnight. Note: the texture of the whipped topping may change slightly after freezing.

What can I use instead of graham crackers?
You can replace the graham cracker crumbs with crushed digestive biscuits, vanilla wafers, or shortbread cookies. Just make sure to keep the same ratio and press the base firmly to hold the structure.

Can I make it nut-free?
If you want a similar dessert without nuts, skip the pecan topping entirely and add a layer of caramel or chocolate ganache instead. The texture will differ, but it will still be delicious.

How long does it last in the fridge?
Stored in an airtight container, it will keep for 4 to 5 days in the refrigerator.