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Pecan Pie Lasagna

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This pecan pie lasagna is a delicious no-bake twist on classic pecan pie, with layers of gooey brown sugar pecans, fluffy cheesecake filling, and a buttery Nilla wafer crust. It's topped with Cool Whip and toasted pecans, giving every bite the perfect mix of creamy, crunchy, and sweet. Best of all, you can make this layered pecan pie dessert ahead of time, making it perfect for Thanksgiving when oven space is limited!

A baking dish with pecan pie lasagna with a nilla wafer crust, cream cheese mixture, and pecan pie filling, topped with cool whip and pecans. A server is taking a slice of pecan pie lasagna from the dish. The dish is on a wooden board.

Why You’ll Love This No Bake Pecan Dessert

I'm all about pecan desserts this time of year, especially when Thanksgiving rolls around. I've made quite a few twists on traditional pecan pie, including my pecan pie cobbler and pecan pie dump cake. I love finding new ways to use those classic brown sugar and pecan flavors, so I decided to turn them into a layered dessert lasagna.

For this version, I made a homemade gooey pecan pie filling and layered it with fluffy cream cheese filling over a buttery Nilla wafer crust. The combination is so good! You get the rich, caramel-like flavor of pecan pie with a creamy cheesecake layer that balances out the sweetness. The toasted pecans on top add just the right amount of crunch.

I also love that there's no baking involved. You can assemble the whole dessert ahead of time and let it set in the fridge, which is especially convenient for Thanksgiving when the oven is already full. It makes plenty to share!

A baking dish with pecan pie lasagna with a nilla wafter crust, cream cheese mixture, pecan pie filling, and topped with cool whip and pecans. A slice has been removed from the dish. The dish is on a wooden board with a green floral napkin.

Pecan Pie Lasagna Ingredients

For the crust:

  • 1½ cups crushed Nilla wafer cookies
  • 6 tbsps. melted butter

For the cream cheese layer:

  • 8 oz. cream cheese, softened
  • ½ cup powdered sugar
  • 1 (8-oz.) container Cool Whip
  • 1 tsp. vanilla extract

For the pecan pie filling:

  • 1 cup brown sugar
  • ½ cup butter
  • ¼ cup dark corn syrup
  • 2 eggs
  • 1½ cups pecans, toasted and chopped

For the topping:

  • 6 oz. Cool Whip
  • ½ cup pecans, toasted and chopped

A wooden board with ingredients to make pecan pie lasagna including nilla wafers, pecans, cream cheese, cool whip, heavy cream, brown sugar, butter, powdered sugar, and more.

Ingredient Notes

  • Nilla wafers. These make the buttery cookie crust that holds all the layers together. Crush them into fine crumbs using a food processor or a zip-top bag and rolling pin. Graham crackers are another option, but I love the vanilla flavor of Nilla wafers with the pecan filling.
  • Butter. You'll need melted butter for the crust and additional butter for the pecan pie filling. I recommend unsalted butter so you can control the saltiness of the dessert.
  • Cream cheese. Use full-fat, block-style cream cheese for the thickest, creamiest cheesecake layer. Make sure it's softened to room temperature before mixing so the filling turns out smooth without lumps.
  • Cool Whip. You'll need 14 ounces total, 8 ounces for the cream cheese filling and 6 ounces for the topping. Make sure it's completely thawed in the refrigerator before using. I recommend sticking with Cool Whip since it holds its shape well as the dessert chills.
  • Brown sugar and corn syrup. These give the homemade pecan pie filling its sweet, gooey, caramel-like texture. Light brown sugar works well, but dark brown sugar adds a deeper molasses flavor. Light corn syrup will give you a more traditional pecan pie flavor.
  • Eggs. These help thicken and set the pecan pie filling. I recommend lightly beating them before adding them to the warm sugar mixture. Temper them gradually and cook the filling gently to 160°F to prevent scrambling and ensure the eggs are fully cooked.
  • Pecans. Toasting the pecans brings out their nutty flavor and gives the dessert a little extra crunch. You'll need 2 cups total, with 1½ cups for the filling and another ½ cup for the topping. Let them cool before adding them to the dessert.

How to Make Pecan Pie Lasagna

Step 1: Make the Nilla Wafer Crust

Lightly grease the bottom of a 9×13-inch glass baking dish with nonstick cooking spray. In a medium bowl, combine the crushed Nilla wafers and melted butter until the crumbs are evenly coated.

A food processor with crushed nilla wafers and butter. The processor is on a wooden board.

Press the mixture firmly into the bottom of the prepared dish, using the bottom of a measuring cup to create an even layer. Refrigerate for at least 30 minutes while you prepare the filling.

A baking dish with a nilla wafer crust covering the bottom of the dish. The dish is on a wooden board with a green floral napkin.

Step 2: Make the Pecan Pie Filling

In a medium saucepan over medium-low heat, combine the butter, brown sugar, and corn syrup. Stir until the butter melts and the sugar mixture is smooth.

A saucepan with butter, corn syrup, and brown sugar. The saucepan is on a wooden board with green floral napkin.

In a separate bowl, lightly beat the eggs. Slowly whisk a few tablespoons of the warm sugar mixture into the eggs to temper them, then gradually whisk the tempered eggs back into the saucepan.

Cook over low heat, stirring constantly, until the mixture thickens and reaches 160°F. Don't let it boil, or the eggs may scramble. Stir in the toasted, chopped pecans, then transfer the filling to a shallow bowl and let it cool completely before assembling.

A bowl of pecans being added to a saucepan. A whisk is stirring the mixture. The saucepan is on a wooden board with a green floral napkin.

Step 3: Make the Cream Cheese Filling

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy. Gently fold in the 8 ounces of thawed Cool Whip using a spatula until fully incorporated. The filling should be light, fluffy, and easy to spread.

A glass bowl with a hand mixer mixing cream cheese and powdered sugar. The bowl is on a wooden board with a bowl of pecans.

Step 4: Assemble the First Layers

Remove the chilled crust from the refrigerator and spread half of the cream cheese mixture evenly over the top. Refrigerate for about 10–15 minutes to help the layer firm up.

A baking dish with a cream cheese mixture being spread over a nilla wafer crust. The dish is on a wooden board with a bowl of pecans.

Once the pecan pie filling has cooled, spoon half of it over the cream cheese layer in small dollops, then gently spread it into an even layer. Refrigerate for another 10–15 minutes.

A baking dish with layers of pecan pie lasagna including a nilla wafer crust, cream cheese mixture, and scoops of pecan pie filling on top. The dish is on a wooden board with a green floral napkin.

Step 5: Add the Remaining Layers and Topping

Carefully spread the remaining cream cheese mixture over the pecan pie layer, using an offset spatula or the back of a spoon to avoid mixing the layers together. Top with the remaining pecan pie filling, spreading it gently into an even layer.

A baking dish with a layer of nilla wafer crust, a cream cheese mixture, and pecan pie filling. The dish is on a wooden board with a green floral napkin and bowl of pecans.

Spread the remaining 6 ounces of Cool Whip evenly over the top of the dessert. Sprinkle with the remaining ½ cup of toasted, chopped pecans.

A baking dish with pecan pie lasagna including layers of a nilla wafer crust, cream cheese filling, and pecan pie filling topped with cool whip and pecans. The dish is on a wooden board with a green floral napkin.

Step 6: Chill and Serve

Cover the baking dish and refrigerate for at least 2-4 hours, or preferably overnight, to allow the layers to firm up. Once chilled, slice into squares using a sharp knife, wiping the blade clean between cuts for neater layers. Serve cold and enjoy!

A baking dish with pecan pie lasagna with a nilla wafer crust, cream cheese mixture, and pecan pie filling, topped with cool whip and pecans. A server is taking a slice of pecan pie lasagna from the dish. The dish is on a wooden board.

My Expert Tips for the Best Pecan Pie Lasagna

  • Toast the pecans first. I recommend toasting the pecans before adding them to the filling and topping. It brings out their nutty flavor and adds a little crunch that balances the creamy layers.
  • Temper the eggs carefully. Slowly whisk some of the warm brown sugar mixture into the beaten eggs before adding them to the saucepan. This prevents the eggs from scrambling and helps create a smooth, gooey pecan pie filling.
  • Let the pecan filling cool completely. This is especially important! If the filling is even slightly warm, it can melt the cream cheese and Cool Whip layers, making the dessert difficult to slice.
  • Chill between layers. I like refrigerating each layer for 10–15 minutes before adding the next. It makes spreading the fillings easier and helps keep those distinct cheesecake and pecan pie layers.
  • Refrigerate overnight for the best results. Although 2 hours is the minimum I recommend, overnight chilling gives the crust and fillings more time to firm up. You'll get cleaner slices that hold their shape much better.
  • Use a sharp knife for slicing. For neat, bakery-style squares, wipe your knife clean between cuts. This keeps the layers from smearing together and makes the dessert look as good as it tastes.

A plate with a slice of pecan pie lasagna with a nilla wafer crust, cream cheese mixture, pecan pie filling, cool whip, and pecans. The plate is on a marble counter with a green floral napkin.

Pecan Pie Lasagna FAQ

Can I make pecan pie lasagna ahead of time?

Yes! You can assemble the entire dessert a day before Thanksgiving and refrigerate it overnight. The layers will firm up, making it easier to slice. For the best crunch, add the toasted pecan topping just before serving.

Is pecan pie lasagna a no-bake dessert?

Yes! This recipe doesn't require an oven. The Nilla wafer crust sets in the refrigerator, and the pecan pie filling is cooked on the stovetop before being layered with the cream cheese filling.

How long does pecan pie lasagna need to chill?

Refrigerate for at least 2 hours, but overnight is best. This gives the layers enough time to firm up so you can cut clean slices without the fillings falling apart.

Can I use graham crackers instead of Nilla wafers?

Yes,you can substitute 1½ cups of finely crushed graham crackers for the Nilla wafer crumbs. Start with a little less melted butter and add more as needed until the crumbs hold together when pressed.

How do you keep the layers from mixing together?

Let the pecan pie filling cool completely before assembling. I also recommend refrigerating each layer for 10–15 minutes before adding the next to keep the cream cheese and pecan fillings separate.

How do I store leftover pecan pie lasagna?

Store leftovers tightly covered in the refrigerator for up to 3–4 days. Keep the dessert in its original baking dish or transfer individual slices to airtight containers.

Can I freeze pecan pie lasagna?

I don't recommend freezing it. The cream cheese and Cool Whip layers can become watery after thawing, and the Nilla wafer crust may turn soggy. It's best enjoyed fresh or refrigerated for a few days.

A plate with a slice of pecan pie lasagna with a nilla wafer crust, cream cheese mixture, pecan pie filling, cool whip, and pecans. A fork is taking a bite from the slice. The plate is on a marble counter with a green floral napkin.

More Pecan Pie Desserts

Yield: 12 servings

Pecan Pie Lasagna

A baking dish with pecan pie lasagna with a nilla wafer crust, cream cheese mixture, and pecan pie filling, topped with cool whip and pecans. A server is taking a slice of pecan pie lasagna from the dish. The dish is on a wooden board.

This pecan pie lasagna is a delicious no-bake twist on classic pecan pie, with layers of gooey brown sugar pecans, fluffy cheesecake filling, and a buttery Nilla wafer crust. It's topped with Cool Whip and toasted pecans, giving every bite the perfect mix of creamy, crunchy, and sweet. Best of all, you can make this layered pecan pie dessert ahead of time, making it perfect for Thanksgiving when oven space is limited!

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 2 hours
Total Time 6 hours 15 minutes

Ingredients

Crust:

  • 1½ cups crushed Nilla wafer cookies
  • 6 tbsps. melted butter

Cream cheese layer:

  • 8 oz. cream cheese, softened
  • ½ cup powdered sugar
  • 1 (8-oz.) container Cool Whip
  • 1 tsp. vanilla extract

Pecan pie filling:

  • 1 cup brown sugar
  • ½ cup butter
  • ¼ cup dark corn syrup
  • 2 eggs
  • 1½ cups pecans, toasted and chopped

Topping:

  • 6 oz. Cool Whip
  • ½ cup pecans, toasted and chopped

Instructions

  1. Lightly grease the bottom of a 9×13-inch glass baking dish with nonstick cooking spray.
  2. Combine the crushed Nilla wafers and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of the prepared dish. Refrigerate for at least 30 minutes.
  3. In a medium saucepan over medium-low heat, melt together the butter, brown sugar, and corn syrup, stirring until smooth and combined.
  4. In a separate bowl, lightly beat the eggs. Slowly whisk a few tablespoons of the warm sugar mixture into the eggs to temper them, then gradually whisk the egg mixture back into the saucepan. Cook over low heat, stirring constantly, until thickened and the mixture reaches 160°F. Do not boil.
  5. Stir in the 1½ cups of toasted, chopped pecans. Transfer the filling to a shallow bowl and refrigerate until completely cooled, stirring occasionally.
  6. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in 8 ounces of thawed Cool Whip until light and fluffy.
  7. Spread half of the cream cheese mixture evenly over the chilled Nilla wafer crust. Refrigerate for 10–15 minutes, then gently spread half of the cooled pecan pie filling over the top. Refrigerate for another 10–15 minutes.
  8. Carefully spread the remaining cream cheese mixture over the pecan layer, followed by the remaining pecan pie filling. Work gently to keep the layers separate.
  9. Spread the remaining 6 ounces of Cool Whip evenly over the dessert. Sprinkle with the remaining ½ cup of toasted, chopped pecans.
  10. Cover and refrigerate for at least 2-4 hours, preferably overnight, until the layers are firm enough to slice. Cut into squares and serve chilled.

Nutrition Information:

Yield:

12

Serving Size:

1 slice
Amount Per Serving: Calories: 605Total Fat: 44gSaturated Fat: 19gUnsaturated Fat: 20gCholesterol: 95mgSodium: 150mgCarbohydrates: 52gFiber: 2gSugar: 38gProtein: 5g
© I'm Hungry For That
Cuisine: American / Category: Dessert
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