Description
This Pecan Pie Lasagna is the ultimate no-bake dessert! With layers of buttery graham crackers, creamy cheesecake filling, caramel pecan goodness, and whipped topping, this dessert is perfect for holidays and special occasions. A fun and indulgent twist on classic pecan pie!
Ingredients
Units
Scale
For the Crust & Layers:
- 2 cups graham cracker crumbs (or vanilla wafer crumbs)
- 1/2 cup melted butter
- 1/4 cup brown sugar
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups whipped topping (Cool Whip or homemade)
For the Pecan Pie Layer:
- 1 cup pecans, chopped
- 1/2 cup caramel sauce
- 1/2 cup sweetened condensed milk
- 1 tsp cinnamon
For the Whipped Topping:
- 2 cups whipped topping
- 1/2 cup whole pecans (for garnish)
- Extra caramel drizzle
Instructions
- Prepare the Crust:
- Mix graham cracker crumbs, melted butter, and brown sugar.
- Press the mixture into the bottom of a 9×9-inch dish. Refrigerate for 15 minutes.
- Make the Cheesecake Layer:
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped topping and spread over the crust.
- Prepare the Pecan Pie Layer:
- In a bowl, mix chopped pecans, caramel sauce, sweetened condensed milk, and cinnamon.
- Spread over the cheesecake layer.
- Top with Whipped Cream:
- Spread whipped topping evenly over the pecan layer.
- Garnish with whole pecans and drizzle caramel on top.
- Chill & Serve:
- Refrigerate for at least 4 hours (or overnight) before serving.
Notes
- For a crunchier crust, bake the graham cracker crust at 350°F for 10 minutes before layering.
- Use a mix of walnuts and pecans for extra nutty flavor.
- Can be made ahead and stored in the fridge for up to 3 days!
