Pecan Pie Lasagna
A no-bake layered dessert featuring a crunchy pecan crust, creamy filling, and rich caramel topping. Perfect for holidays and gatherings!
Equipment
- Mixing Bowl
- 9x13-inch Dish
- Hand Mixer
- Whisk
Ingredients
For the Pecan Crust
- 2 cups graham cracker crumbs
- 1 cup finely chopped pecans
- 1/2 cup unsalted butter melted
- 1/4 cup brown sugar
For the Pecan Pie Layer
- 1 cup chopped pecans
- 1/2 cup caramel sauce
- 1/2 tsp sea salt
For the Cream Cheese Layer
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Pudding Layer
- 1 box instant vanilla pudding mix (3.4 oz)
- 1 1/2 cups cold milk
For the Whipped Topping
- 1 1/2 cups heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Garnish
- to taste extra chopped pecans
- to taste caramel drizzle
- optional chocolate shavings
Instructions
- In a bowl, mix graham cracker crumbs, finely chopped pecans, melted butter, and brown sugar until well combined. Press into a 9x13-inch dish and chill.
- Warm caramel sauce in a saucepan. Stir in chopped pecans and sea salt, then pour over the crust and let it set.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth. Whip the heavy cream separately, then fold into the mixture. Spread over the pecan pie layer.
- Whisk vanilla pudding mix with cold milk until thickened. Spread over the cream cheese layer.
- Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread over the pudding layer.
- Garnish with extra chopped pecans, caramel drizzle, and optional chocolate shavings. Chill for at least 4 hours before serving.
Notes
For best results, chill overnight to allow the layers to set. Serve cold and store leftovers in the refrigerator for up to 4 days.
