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Pecan pie lasagna no-bake holiday dessert 4 layers feeds 12 graham cracker crust cream cheese pecan filling Cool Whip — crust 1.5 cups graham cracker crumbs third cup granulated sugar half cup melted unsalted butter pressed firmly 9x13 dish refrigerated 15 minutes, cream cheese layer 8 ounces softened cream cheese 1 cup powdered sugar 1 teaspoon vanilla beaten fluffy 1 cup thawed Cool Whip gently folded spread offset spatula, pecan filling saucepan 1 cup packed light brown sugar half cup light corn syrup 4 tablespoons unsalted butter medium heat stirred melted combined, slowly whisked 2 large beaten eggs 1 teaspoon vanilla constantly 5 minutes thickened removed heat 1.5 cups chopped pecans stirred cooled warm not hot spread gently over cream cheese layer, topped 1.5 cups Cool Whip quarter cup chopped pecans caramel sauce drizzled, covered plastic refrigerated minimum 4 hours overnight warm knife cut served

Pecan Pie Lasagna

A no-bake layered dessert built in a 9x13 pan with a pressed graham cracker crust, smooth sweetened cream cheese filling, and a rich stovetop pecan pie topping. Make-ahead, sliceable, and impressive with three distinct visible layers in every portion.
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Prep Time 30 minutes
Cook Time 13 minutes
Total Time 5 hours 10 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 412
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs about 14 full sheets
  • 6 tbsp unsalted butter, melted for crust
  • 1/3 cup granulated sugar for crust
  • 1 pinch fine salt for crust
  • 16 oz full-fat cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla extract for cream cheese layer
  • 1.5 cups whipped topping such as Cool Whip, divided
  • 1 cup light corn syrup
  • 3/4 cup packed dark brown sugar
  • 3 large eggs
  • 3 tbsp unsalted butter for pecan topping
  • 1 tsp vanilla extract for pecan topping
  • 1/4 tsp fine salt for pecan topping
  • 2 cups pecan halves or roughly chopped pecans

Equipment

  • 9x13 Baking Pan
  • Medium Saucepan
  • Hand mixer or stand mixer
  • Offset Spatula
  • Flat-Bottomed Measuring Cup

Method
 

  1. Cook corn syrup, brown sugar, eggs, butter, vanilla, and salt over medium heat, stirring often, until thickened and glossy, 10 to 13 minutes. Stir in pecans and cool completely.
  2. Mix graham crumbs, sugar, melted butter, and salt until it holds when pressed. Press firmly into a 9x13 pan. Refrigerate 15 minutes.
  3. Beat cream cheese, powdered sugar, and vanilla until fully smooth. Fold in 1 cup whipped topping. Spread evenly over the chilled crust. Refrigerate 20 minutes.
  4. Spoon the fully cooled pecan topping over the cream cheese layer, spreading gently from the center outward.
  5. Garnish with remaining whipped topping if desired. Cover and refrigerate at least 4 hours or overnight. Slice with a warm clean knife, wiping between cuts.

Notes

  • Cool the pecan topping completely before adding it to the cream cheese layer - warm topping melts the filling and ruins the layers.
  • Cream cheese must be at room temperature or the filling will be lumpy regardless of how long you mix.
  • Chill cream cheese layer 20 minutes before adding pecan topping so it holds its position.
  • Press crust with a flat-bottomed measuring cup for even compaction and a crust that doesn't crumble when sliced.
  • Overnight chilling produces cleaner, more defined layers than the minimum 4-hour chill.