Description
This Pecan Pie Lasagna is a no-bake layered dessert that transforms classic pecan pie into a creamy, dreamy treat. With layers of graham cracker crust, sweetened cream cheese, caramel pecan filling, and whipped topping, this indulgent yet easy dessert is perfect for holidays, potlucks, or any time you’re craving a decadent twist on tradition.
Ingredients
- Graham cracker crumbs
- Unsalted butter, melted
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 (8 oz) tub whipped topping (like Cool Whip), plus more for topping
- 1 cup caramel sauce
- 1½ cups chopped pecans (toasted if desired)
- ½ cup brown sugar
- ½ cup heavy cream
- 1½ tablespoons cornstarch or all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Make the crust: Combine graham cracker crumbs and melted butter. Press into a 9×13-inch dish and chill to set.
- Cream cheese layer: Beat softened cream cheese with powdered sugar until smooth. Fold in half of the whipped topping. Spread over the crust.
- Pecan layer: In a saucepan, cook brown sugar, heavy cream, and cornstarch over medium heat until thickened. Stir in chopped pecans, vanilla, and salt. Let cool slightly.
- Spread the pecan mixture over the cream cheese layer.
- Top with the remaining whipped topping. Drizzle with caramel sauce and sprinkle with extra pecans.
- Cover and chill for at least 4 hours, preferably overnight, before slicing and serving.
Notes
- Toasting the pecans enhances flavor—just bake at 350°F for 5–7 minutes.
- Swap the crust with crushed shortbread or vanilla wafers for variation.
- Use homemade whipped cream if preferred.
- For a chocolate twist, add mini chocolate chips or chocolate drizzle.
