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Pecan pie lasagna no-bake holiday layered dessert vanilla wafer crust cream cheese Cool Whip pecan pudding layer feeds 14 — vanilla wafer crust 1 box vanilla wafer cookies crushed fine crumbs food processor mixed melted unsalted butter light brown sugar pinch salt pressed firmly greased 9x13 dish flat-bottomed measuring cup refrigerated, cream cheese layer 8 ounces room temperature cream cheese beaten smooth powdered sugar gradually beaten fluffy, Cool Whip vanilla extract gently folded volume maintained spread offset spatula chilled crust, pudding layer 2 packages vanilla pudding mix cold milk whisked thickened chopped pecans folded spread over cream cheese layer, final whipped topping layer scattered whole pecans caramel drizzle crushed wafers garnish, covered plastic wrap refrigerated minimum 4 hours overnight sliced sharp knife wiped clean between cuts served chilled

Pecan Pie Lasagna

A no-bake layered dessert built in a 9x13 pan with a pressed graham cracker crust, a smooth sweetened cream cheese filling, and a glossy homemade pecan pie topping. Make-ahead, crowd-friendly, and slices into clean distinct layers after chilling overnight.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 5 hours 10 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 418
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs about 14 full sheets
  • 1/3 cup granulated sugar for crust
  • 6 tbsp unsalted butter, melted for crust
  • 1 pinch fine salt for crust
  • 16 oz cream cheese, softened to room temperature
  • 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
  • Spatula
  • Measuring Cup for Pressing Crust

Method
 

  1. Cook corn syrup, brown sugar, eggs, butter, vanilla, and salt in a saucepan over medium heat, stirring frequently, until thickened and glossy, 10 to 12 minutes. Stir in pecans and cool completely.
  2. Mix graham cracker crumbs, sugar, melted butter, and salt until it holds together like wet sand. Press firmly into a 9x13 pan and refrigerate 15 minutes.
  3. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup whipped topping. Spread over the chilled crust. Refrigerate 20 minutes.
  4. Pour the fully cooled pecan topping over the cream cheese layer and spread gently from the center outward.
  5. Garnish with remaining whipped topping if desired. Cover and refrigerate at least 4 hours or overnight before slicing.

Notes

  • Cool the pecan topping completely before adding it to the cream cheese layer - warm topping melts the filling and destroys the layers.
  • Chill the cream cheese layer for 20 minutes before adding the pecan topping so it holds its position when the warm topping is spread over it.
  • Line the pan with parchment paper for clean lifting and easier slicing on a cutting board.
  • Wipe the knife between each cut for the cleanest layer presentation in every slice.
  • The dessert slices more cleanly after 24 hours of chilling than after just 4 hours.