Pecan Pie Lasagna
This Pecan Pie Lasagna is a delightful no-bake dessert featuring layers of creamy goodness, a crunchy crust, and a rich pecan topping. It's perfect for potlucks or holidays and is sure to impress.
Equipment
- 9x13 inch baking pan
- mixing bowls
- electric mixer
- whisk
Ingredients
For the Crust
- 2 sleeves graham crackers crushed
- 1/2 cup unsalted butter melted
For the Cream Cheese Layer
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1/4 cup milk
- 1 cup whipped topping thawed
For the Pudding Layer
- 2 packages instant vanilla pudding mix (3.4 oz each)
- 2.5 cups milk
For the Pecan Topping
- 1 cup pecans chopped
- 1/2 cup caramel sauce
- 1 cup whipped topping for garnish
Instructions
Make the Crust
- Combine crushed graham crackers and melted butter, then press into a 9x13 inch pan. Refrigerate for 10 minutes.
Prepare Cream Cheese Layer
- Beat softened cream cheese, powdered sugar, and 1/4 cup milk until smooth. Fold in 1 cup of whipped topping and spread over the chilled crust.
Make Pudding Layer
- Whisk instant vanilla pudding mix with 2.5 cups milk until thickened. Carefully spread over the cream cheese layer.
Add Pecan Topping
- Sprinkle chopped pecans over the pudding layer and drizzle with caramel sauce.
Chill and Serve
- Cover and refrigerate for at least 4 hours, or overnight, then garnish with additional whipped topping before serving.
Notes
For best results, allow the lasagna to chill overnight to ensure all layers are set. You can customize the topping with chocolate shavings or a sprinkle of cinnamon if desired.