Pecan Pie Lasagna
This Pecan Pie Lasagna is made with a Pecan Sandies crust, a cream cheese layer, and finished off with a vanilla topping and toasted pecans. It’s a great fall dessert.
We love pecans! And, they are the star of this simple dessert. Your family and friends are going to rave about this tasty treat.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need simple ingredients which means that it’s budget-friendly!
- It also can be made ahead of time so it’s great for holidays and potlucks.
- Plus, it’s easy to make so you don’t have to spend a ton of time in the kitchen.
🛒Ingredients
You need simple ingredients to help you make this tasty recipe. This is a shopping list for you. The full list of ingredients is in the recipe card at the bottom of the post.
- chopped pecans
- butter
- water
- sugar
- vanilla
- cinnamon
- salt
- cream cheese
- powdered sugar
- heavy cream
- vanilla pudding mix
- milk
- vanilla
- pecan sandies
🔪 How to Make Pecan Pie Lasagna
This is a quick overview of the steps needed to make this creamy pecan recipe. The full instructions can be found in the recipe card at the bottom of this post.
- In a large saute pan, place the pecans, butter, water, sugar, vanilla and cinnamon. Cook over medium heat for 10-15 minutes, stirring frequently. Cool the pecans.
- In a large bowl, beat the cream cheese and powdered sugar together until smooth. Add in the heavy cream and beat for 1-2 minutes, until creamy. Set aside.
- In a medium sized saucepan, cook the pudding mix with the milk until it starts to simmer, whisking continuously. Remove from heat and whisk in the vanilla. Let the pudding cool slightly and stir in ½ c of the pecans.
- Using a 9×13 pan, spread a thin layer of the cream cheese mixture on the bottom. Lay the pecan sandies in a single layer on the bottom of the pan.
- Spread the remaining cream cheese mixture over the top of the pudding. Sprinkle the remaining pecans over the top, crumbling them with your hands as you sprinkle.
- Place the pan in the refrigerator for a minimum of 4 hours, best if let it chill for 6 hours.
🥄 Equipment
- large saute pan
- large mixing bowl
- Electric mixer
- medium saucepan
- 9×13 baking dish
- Rubber spatula
🥫 Storage
Storage – This dessert can be stored in an airtight container in the fridge for up to three days. If you don’t have a lid for your casserole dish, we recommend that you cover it with plastic wrap.
Freezing – You can also freeze this dessert for later. Simply wrap it tightly in plastic wrap and place it in the freezer for up to 2 months. When ready to serve, let it thaw in the fridge overnight before enjoying it.
Serve With Pecan Pie Lasagna
This delicious dessert is great when paired with a cup of your favorite coffee or a glass of milk. Howver, you can also pair it with your holiday favorites such as this Oven Roasted Turkey Breast or this Slow Cooker Cranberry Turkey.
💭 Tips
- We like to give our baking dish a light spray with nonstick cooking spray for easy cleanup.
- Make sure that your cream cheese is at room temperature so that you get a smooth cream cheese filling.
- We used cook and serve pudding. However, you can use instant pudding mix. Just skip the cooking step.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
This is a dessert lasagna, it’s called lasagna because of the beautiful layers of the dessert.
Yes, this dessert can be made up to 24 hours in advance just make sure to keep it chilled.
🍽 More Pecan Recipes
Do you enjoy pecans? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pecan Pie Lasagna
Equipment
- large saute pan
- large mixing bowl
- Electric mixer
- medium saucepan
- 9×13 baking dish
- Rubber spatula
Ingredients
- 1 ½ cups chopped pecans
- 2 tablespoons butter
- ¼ cup water
- ½ cup sugar
- 2 teaspoons vanilla
- 1 teapsoon cinnamon
- Pinch of salt optional
- 16 oucnes cream cheese
- ½ cup powdered sugar
- 1 cup heavy cream
- 9 ounces vanilla pudding mix
- 4 ½ cups milk
- 2 teaspoon vanilla
- 11.3 ounces pecan sandies
Instructions
- In a large saute pan, place the pecans, butter, water, sugar, vanilla and cinnamon. Cook over medium heat for 10-15 minutes, stirring frequently.
- Remove them from the heat and spread the pecans on a piece of parchment paper in an even layer allowing them to cool.
- In a large bowl, beat the cream cheese and powdered sugar together until smooth. Add in the heavy cream and beat for 1-2 minutes, until creamy. Set aside.
- In a medium sized saucepan, cook the pudding mix with the milk until it starts to simmer, whisking continuously. Remove from heat and whisk in the vanilla. Let the pudding cool slightly and stir in ½ c of the pecans.
- Using a 9×13 pan, spread a thin layer of the cream cheese mixture on the bottom. Lay the pecan sandies in a single layer on the bottom of the pan.
- Spread the cooled pudding mixture over the top of the cookies.
- Spread the remaining cream cheese mixture over the top of the pudding.
- Sprinkle the remaining pecans over the top, crumbling them with your hands as you sprinkle.
- Place the pan in the refrigerator for a minimum of 4 hours, best if let it chill for 6 hours.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
