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No-Bak Pecan Pie Lasagna

No-Bak Pecan Pie Lasagna

This No-Bak Pecan Pie Lasagna is a delicious dessert that combines layers of creamy filling, crunchy pecans, and a buttery crust.
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 350 kcal

Equipment

  • Mixing bowl
  • 9x13 inch 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. Press into the bottom of a 9x13 inch dish to form the crust.
  • In another bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped topping and spread over the crust.
  • In a saucepan, combine brown sugar, corn syrup, butter, and salt. Heat until butter melts and mixture is smooth. Remove from heat and stir in eggs, pecans, and vanilla extract. Pour over the cream cheese layer.
  • Chill in the refrigerator for at least 4 hours before serving.

Notes

This dessert can be topped with additional whipped topping or pecans if desired.
Keyword dessert, No-Bak Pecan Pie Lasagna, pecan pie