Pecan Pie Lasagna

A delicious no bake dessert, that will feed a crowd and is perfect for holidays like Thanksgiving, and also potlucks and parties.

Course Dessert

Cuisine North American

Keyword dessert lasagna, fall dessert ideas, make ahead dessert, no bake pecan dessert, pecan pie lasagna, Thanksgiving dessert

Prep Time 15

Chill Time 6

Total Time 6 15

Servings people

Calories 270kcal

Author Judy Kahansky

In the bowl of a stand mixer, combine the cream cheese and sugar. Mix until smooth.
Add in the heavy cream and whip on medium speed for about a minute or until stiff peaks form. Scrape the sides as needed. Set aside.
In a medium bowl, combine the cold milk, pudding mix, salt and vanilla. Whisk to combine well. Add in the pecans and fold to combine. Set aside (it will thicken slightly while it rests).
In another medium bowl, combine the pecans, caramel, cinnamon and salt for the topping. If needed, heat the caramel just slightly to make it soft enough to stir. Set aside.
To assemble - In a 13x9 size baking dish, spread a thin layer of the whipped cream mix on the bottom.
Layer with one sleeve’s worth of graham crackers in a single layer across the bottom of the dish.
Spread half of the pudding mixture over the graham crackers.
Spread half of the whipped cream mixture over the pudding and carefully spread to the edges.
Top with another layer of graham crackers.
Spread the remaining pudding mix over the graham crackers and spread evenly to the edges.
Carefully spread the remaining whipped cream mix over the top and spread to the edges.
Sprinkle the pecans evenly over the top.
Cover loosely and chill in the fridge for at least 6 hours or overnight.
Storage: Lasagna should be stored loosely covered in the fridge for up to 3 days.