Description
Pecan Pie Lasagna is an irresistible no-bake dessert that layers a graham cracker crust, creamy cheesecake filling, rich caramel pecan pie filling, and fluffy whipped topping. Perfect for holidays, potlucks, or any occasion, this indulgent treat is as easy to make as it is impressive to serve.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
For the Cream Cheese Layer:
- 1 1/2 cups heavy whipping cream
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Pecan Pie Filling:
- 1 cup caramel sauce
- 1 1/2 cups chopped pecans
For the Whipped Topping:
- 3 cups whipped topping (store-bought or homemade)
- 1/2 cup chopped pecans for garnish
Instructions
- Prepare the Crust:
- Combine graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of a 9×13-inch baking dish.
- Chill in the refrigerator for 20 minutes.
- Make the Cream Cheese Layer:
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Gradually add heavy whipping cream, beating until light and fluffy.
- Spread half of this mixture over the chilled crust.
- Add the Pecan Pie Filling:
- Combine caramel sauce and chopped pecans in a small bowl.
- Spread evenly over the cream cheese layer.
- Layer Remaining Cream Cheese Mixture:
- Spread the remaining cream cheese mixture evenly over the pecan pie filling.
- Top with Whipped Topping:
- Spread whipped topping over the top layer.
- Garnish with chopped pecans.
- Chill the Dessert:
- Refrigerate for at least 4 hours or overnight.
Notes
- Add a pinch of cinnamon to the cream cheese layer for extra warmth.
- For a chocolate twist, drizzle melted chocolate over the whipped topping.
- Gluten-free graham crackers can be used for a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
