No-Bake Pecan Pie Lasagna
This No-Bake Pecan Pie Lasagna is a delicious dessert that layers creamy filling with a crunchy crust and pecans.
Equipment
- Mixing bowl
- 9x13-inch baking dish
Ingredients
For the Crust Layer
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (Cool Whip), thawed
For the Pecan Filling Layer
- 1 cup packed brown sugar
- ½ cup light corn syrup
- ¼ cup unsalted butter
- 2 large eggs, lightly beaten
- 1½ cups chopped pecans
- ½ teaspoon vanilla extract
- Pinch salt
Instructions
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well and press into the bottom of a 9x13 inch baking dish to form the crust.
- In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped topping until combined. Spread this mixture over the crust layer.
- In a saucepan, combine brown sugar, corn syrup, butter, and salt. Heat over medium until melted. Remove from heat and let cool slightly. Stir in the eggs and vanilla extract, then mix in the chopped pecans.
- Pour the pecan filling over the cream cheese layer. Refrigerate for at least 4 hours before serving.
Notes
For a richer flavor, use dark brown sugar in the filling. You can also add more pecans if desired.