Pecan Pie Lasagna
A delightful twist on the classic pecan pie, this no-bake dessert features layers of graham crackers, creamy filling, and crunchy pecans.
Servings: 12 servings
Calories: 420kcal
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
- Saucepan
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup brown sugar
Pecan Pie Layer Ingredients
- 1 cup pecans, chopped
- 0.75 cup brown sugar
- 0.5 cup corn syrup (light or dark)
- 0.25 cup unsalted butter
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Cream Cheese Layer Ingredients
- 8 oz cream cheese, softened
- 0.5 cup powdered sugar
- 1 cup whipped topping (Cool Whip)
Chocolate Pudding Layer Ingredients
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
Topping Ingredients
- 1 cup whipped topping (Cool Whip)
- 0.5 cup pecans, chopped (for topping)
Optional Garnish
- Chocolate shavings or caramel drizzle optional
Instructions
- In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup brown sugar. Press firmly into a 9x13-inch pan. Chill while preparing the filling.
- In a saucepan, combine 3/4 cup brown sugar, corn syrup, 1/4 cup butter, eggs, vanilla, and salt. Stir constantly over medium heat until thickened (about 5 minutes). Add 1 cup chopped pecans. Let cool slightly, then spread over crust and chill.
- Beat cream cheese with powdered sugar and 1 tsp vanilla extract until smooth. Fold in 1 cup whipped topping. Spread evenly over pecan layer.
- Whisk pudding mix with 2 cups cold milk until thickened. Spread over cream cheese layer.
- Top with remaining whipped topping. Garnish with chopped pecans, chocolate shavings, or caramel drizzle if desired. Chill for at least 4 hours or overnight.
Notes
You can use crushed cookies or a brownie base in place of graham crackers. Make a day ahead for the best set and flavor. Store in fridge for up to 4 days.
Nutrition
Calories: 420kcal | Fat: 26g