Pecan Pie Lasagna – Layers of Sweet, Nutty Perfection

Pecan Pie Lasagna – Layers of Sweet, Nutty Perfection

This Pecan Pie Lasagna is a no-bake dessert that layers the rich, nutty flavors of pecan pie with creamy textures and crunchy vanilla wafer cookies. It’s an easy-to-make, crowd-pleasing treat that’s perfect for holidays, potlucks, or any occasion where you want to impress with minimal effort.

Ingredients

Crust Layer:

  • 1 box of vanilla wafer cookies (about 24–30 cookies), crushed into fine crumbs
  • 1/2 cup of butter, melted

Pecan Filling Layer:

  • 1 cup of chopped pecans
  • 1 cup of brown sugar
  • 1/2 cup of butter

Cream Cheese Layer:

  • 1 (8 oz) package of cream cheese, softened
  • 1/2 cup of powdered sugar
  • 1 teaspoon of vanilla extract
  • 1 (8 oz) container of whipped topping (like Cool Whip), divided

Topping:

  • Extra chopped pecans (for garnish)

Instructions

1. Prepare the Crust Layer:
In a medium mixing bowl, combine the crushed vanilla wafer cookies and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Press the mixture firmly into the bottom of an 8×8-inch baking dish or a similar-sized pan to form an even crust. Place the dish in the refrigerator while you prepare the next layer.

2. Make the Pecan Filling Layer:
In a medium saucepan over medium heat, combine the chopped pecans, brown sugar, and 1/2 cup of butter. Stir continuously until the mixture is smooth and bubbly, about 3–5 minutes. Remove from heat and let it cool slightly.

Spread the pecan filling evenly over the chilled crust layer. Return the dish to the refrigerator while you prepare the cream cheese layer.

3. Prepare the Cream Cheese Layer:
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer or stand mixer until smooth and creamy.

Fold in 1 cup of the whipped topping until fully incorporated. Spread this mixture evenly over the pecan filling layer using a spatula.

4. Add the Final Whipped Topping Layer:
Spread the remaining whipped topping over the cream cheese layer for a light and fluffy finish.

5. Garnish and Chill:
Sprinkle the top with extra chopped pecans for added texture and visual appeal. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to set.

6. Serve and Enjoy:
Once chilled, slice the Pecan Pie Lasagna into squares and serve cold. Store any leftovers in the refrigerator.

Tips for Success

  • Cookie Substitution: If vanilla wafers aren’t available, use graham crackers or shortbread cookies for the crust.
  • Whipped Cream Option: For a homemade touch, whip 1 1/2 cups of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, and use it in place of store-bought whipped topping.
  • Make Ahead: This dessert can be made up to 2 days in advance and stored in the refrigerator until ready to serve. Add the garnish just before serving for the freshest look.
  • Storage: Keep leftovers covered in the refrigerator for up to 3 days.

Serving Suggestions

Serve this Pecan Pie Lasagna as a decadent dessert for Thanksgiving, Christmas, or any gathering. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch.

This Pecan Pie Lasagna combines the classic flavors of pecan pie with creamy layers and a crunchy crust for a dessert that’s both familiar and exciting. With its sweet, nutty perfection, it’s sure to become a family favorite!