Description
Indulge in the decadent layers of this Pecan Pie Lasagna, a heavenly dessert that combines the flavors of pecan pie with a creamy, no-bake twist. Perfect for holidays or any special occasion!
Ingredients
Scale
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cream Cheese Layer:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip)
Vanilla Pudding:
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 cups cold milk
Pecan Topping:
- 1 cup pecan halves
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 2 tablespoons butter
- Pinch of salt
Additional Garnish:
- Additional whipped topping
- Chopped pecans
Instructions
- Graham Cracker Crust: Preheat the oven and prepare the crust.
- Cream Cheese Layer: Prepare the creamy layer.
- Vanilla Pudding: Make and layer the pudding.
- Pecan Topping: Cook and pour over the pudding layer.
- Chill and Serve: Refrigerate the lasagna for at least 4 hours, then garnish before serving.
Mix graham cracker crumbs with melted butter, press into a baking dish, and bake.
Beat cream cheese, sugar, and vanilla until smooth, then fold in whipped topping and spread over the crust.
Whisk pudding mix with milk until thickened, spread over the cream cheese layer, and chill.
Cook pecans, sugar, cream, butter, and salt, then cool slightly and pour over the pudding.
Notes
- For a sturdier crust, add a tablespoon of granulated sugar to the graham mixture before baking.
- You can make this dessert a day in advance—it sets better overnight.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 390
- Sugar: 25g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
