Pecan Pie Lasagna – The Ultimate No-Bake Dessert! 🍰🥜


 

1. Make the Crust

  • Mix graham crumbs, melted butter, and brown sugar. Press into the bottom of a 9x13-inch dish. Chill 10 minutes.

2. Whip the Cheesecake Layer

  • Beat cream cheese, powdered sugar, and vanilla until smooth.

  • Fold in whipped cream gently. Spread half over the crust.

3. Add the Pecan Pie Layer

  • Mix toasted pecans, caramel, and maple syrup. Spoon over cheesecake layer.

  • Top with remaining cheesecake mixture.

4. Chill & Garnish

  • Refrigerate at least 4 hours (or overnight).

  • Before serving, top with whipped cream, pecan halves, and caramel drizzle.


Pro Tips for the Best Dessert

🔥 Extra crunch? Add ½ cup toffee bits to the pecan layer.
🍯 Homemade caramel? Simmer 1 cup sugar + 6 tbsp butter + ½ cup cream.
🍫 Chocolate twist? Add chocolate chips between layers.
🧊 Freeze for later? Slice and freeze for 1 month—thaw before serving.


FAQs

Can I use a different nut?

Yes! Try walnuts or almonds instead of pecans.

How long does it last?

Keep refrigerated for 3-4 days (if it lasts that long!).

Can I make this gluten-free?

Use GF graham crackers or almond flour crust.


Serving Ideas

🎄 Holiday dessert: Serve with eggnog or coffee
🍦 À la mode: Add a scoop of vanilla ice cream
🎉 Party-ready: Cut into small squares for easy serving


Final Thoughts

This Pecan Pie Lasagna is pure indulgence in every bite—creamy, crunchy, and packed with caramel-pecan goodness.

Warning: You’ll be asked to bring this to every gathering!

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