If you’re craving something sweet, creamy, nutty, and utterly irresistible, let me introduce you to Pecan Pie Lasagna! Imagine all the sticky-sweet satisfaction of classic pecan pie, but layered—think buttery graham cracker crust, tangy cream cheese, airy whipped topping, silky vanilla pudding, a luscious caramel drizzle, and a happy avalanche of pecans. This stunning no-bake treat is perfect for holidays, potlucks, or any time you want to wow a crowd with minimal effort. Trust me, this dessert will be the star of the show and have everyone asking for the recipe!

Ingredients You’ll Need

The beauty of Pecan Pie Lasagna lies in its simplicity—each ingredient plays a unique role, bringing texture, flavor, or creaminess to the table. Here’s what you’ll need, plus a few tips to make each one shine.

Graham cracker crumbs: These form the sweet, crunchy base and deliver that classic pie flavor in every bite.
Unsalted butter, melted: Helps bind the crumbs into a sturdy crust and adds rich, buttery undertones.
Cream cheese, softened: Adds tangy creaminess and body to the first decadent layer; make sure it’s fully softened for the smoothest mix.
Powdered sugar: Dissolves easily and sweetens the cream cheese layer without any graininess.
Vanilla extract: Infuses warmth and rounds out the flavors, making each bite homier and more inviting.
Whipped topping, thawed and divided: Lends a light and fluffy texture that keeps things feeling feathery, never heavy.
Instant vanilla pudding mix: An easy shortcut for a silky layer that holds everything together and provides that lovely pale yellow pop.
Cold milk: Activates the pudding, instantly turning powder into creamy magic—be sure it’s cold for best results.
Caramel sauce: The golden drizzle that brings real pecan pie vibes—don’t hesitate to use your favorite store-bought or homemade variety.
Chopped pecans, plus extra for garnish: The undeniable stars—nutty, toasty, and perfectly crunchy; toast briefly for even deeper flavor!

How to Make Pecan Pie Lasagna

Step 1: Build the Crust

Start by combining your graham cracker crumbs and melted butter in a medium bowl. Stir until the crumbs are evenly moistened and resemble wet sand—this helps the crust stick together. Press the mixture firmly into the bottom of a 9×13-inch dish, smoothing it out from edge to edge to create a compact, even base. This buttery layer is the foundation that holds your Pecan Pie Lasagna together, so give it a good press!

Step 2: Whip the Cream Cheese Layer

In a large mixing bowl, beat the softened cream cheese until it’s satiny smooth with absolutely no lumps. Add in the powdered sugar and vanilla extract, blending until everything is velvety and sweet. Next, gently fold in 1 cup of the whipped topping—this keeps the layer fluffy and cloud-like. Carefully spread this mixture over your prepared crust, creating a creamy cushion for the next layer.

Step 3: Prepare the Pudding

In a separate bowl, whisk together the instant vanilla pudding mix and cold milk. Go at it for a couple of minutes until the mixture thickens and looks glossy. This layer adds a sweet, silky contrast that brings the whole dessert together. Pour the pudding over your cream cheese layer, then gently smooth it out with a spatula.

Step 4: The Caramel-Pecan Magic

Now comes the fun part! Drizzle half of the caramel sauce generously over the pudding, letting it pool and swirl. Immediately sprinkle half of the chopped pecans on top for that signature texture and toasty flavor. These two ingredients are what give the Pecan Pie Lasagna its over-the-top, dessert-lovers’ appeal.

Step 5: Finish and Chill

Gently spread the remaining whipped topping over everything, smoothing it right up to the edges. Add the rest of the caramel sauce in pretty ribbons, then sprinkle with the remaining pecans (and a few extras on top for good measure). Cover your dish tightly and pop it in the fridge for at least 4 hours, or until set—overnight works too! This gives the layers time to meld together into sliceable bliss.

How to Serve Pecan Pie Lasagna

Garnishes

For that extra bit of wow, try scattering a handful of toasted pecans and a generous drizzle of warm caramel sauce over each slice. If you’re feeling bold, add a drizzle of chocolate sauce or a pinch of flaky sea salt for a little sweet-and-salty magic. A tiny dollop of whipped topping and a singe whole pecan turns every serving into a work of art!

Side Dishes

Pecan Pie Lasagna is delightfully rich, so serve it with something simple and fresh—think a platter of seasonal berries or a fruit salad to balance the sweetness. For holiday spreads, coffee or a little vanilla ice cream on the side will have guests swooning.

Creative Ways to Present

If you want to change it up, try building individual Pecan Pie Lasagna parfaits in small jars or glasses—the layers look stunning and everyone gets their own mini dessert. You can also cut the lasagna into tidy squares, serve on a platter, and let guests drizzle on their favorite sauces at the table. For parties, create a build-your-own garnish bar with chopped nuts, chocolate chips, coconut flakes, or even candied ginger.

Make Ahead and Storage

Storing Leftovers

Wrap the dish tightly with plastic wrap or foil, or transfer leftover slices into airtight containers. Pecan Pie Lasagna will stay delicious in the fridge for up to four days. The flavors continue mingling, so don’t worry if you’re enjoying it the next day—it might taste even better!

Freezing

Need to make your Pecan Pie Lasagna even further ahead? You can freeze it! After assembling, wrap the entire pan tightly in plastic wrap and then foil. It will keep well for up to one month. Thaw overnight in the refrigerator before serving for best texture and taste.

Reheating

This dessert is meant to be served chilled, so there’s no need for reheating. Just slice, garnish, and enjoy straight from the refrigerator. If you want to mimic that just-made feel, let it sit at room temperature for 10-15 minutes before serving—this slightly softens the layers for ultimate creaminess.

FAQs

Can I use homemade whipped cream instead of whipped topping?

Absolutely! Freshly whipped cream lends a slightly richer, airier texture. Just be sure to whip until stiff peaks form and use it in the same amounts as the whipped topping in the recipe.

What’s the best way to toast pecans for this recipe?

Spread chopped pecans on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, stirring halfway through. Watch closely—the difference between perfectly toasty and burnt can happen fast!

Can I make Pecan Pie Lasagna gluten-free?

Yes! Simply use gluten-free graham crackers (or gingersnaps) for the base. Double-check your pudding mix and caramel sauce are gluten-free, and you’re golden.

Is there a substitute for caramel sauce?

If you’re out of caramel, try a butterscotch sauce or even a simple maple syrup drizzle. Each will give a slightly different flavor, but still pair beautifully with the pecans and cream layers.

How far ahead can I assemble Pecan Pie Lasagna?

You can make the entire dessert up to 24 hours in advance—just keep it covered and refrigerated. In fact, the flavors will get even better as it sits!

Final Thoughts

There’s something magical about a dessert as easy and crowd-pleasing as Pecan Pie Lasagna. With its beautiful layers and rich, unforgettable flavors, it’s bound to become your go-to treat for holidays or special gatherings. Don’t be surprised if you start getting requests for it year-round—give it a try and let the compliments roll in!

Pecan Pie Lasagna Recipe

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4.6 from 28 reviews

Author: admin
Total Time: 4 hours 20 minutes
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate dessert experience with this Pecan Pie Lasagna. Layers of graham cracker crust, creamy filling, caramel sauce, and chopped pecans create a decadent treat that’s perfect for any occasion.

Ingredients

Scale

Graham Cracker Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted

Cream Cheese Filling:

8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
8 ounces whipped topping, thawed and divided

Vanilla Pudding Layer:

1 package (3.4 ounces) instant vanilla pudding mix
1 1/2 cups cold milk

Additional Layers:

1 cup caramel sauce
2 cups chopped pecans, plus extra for garnish

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Instructions

Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press into a 9×13-inch dish to form the crust.
Cream Cheese Filling: Beat cream cheese until smooth. Add powdered sugar, vanilla extract, and 1 cup of whipped topping. Spread over the crust.
Vanilla Pudding Layer: Whisk pudding mix and cold milk until thickened. Spread over the cream cheese layer.
Layering: Drizzle half of the caramel sauce over the pudding, then sprinkle with half of the chopped pecans. Add remaining whipped topping, caramel sauce, and pecans.
Cover and refrigerate for at least 4 hours before serving.