Pecan Pie Lasagna

This creamy, no bake Pecan Pie Lasagna layers graham crust, fluffy cheesecake, and gooey pecan filling into one unforgettable holiday dessert—ready ahead, no oven needed!

A Thanksgiving Twist from Our Italian Table 🇮🇹

When Emma was five, she once asked if pecans were candy. She held one up, squinted at it, and said, “It looks like a wrinkly caramel.” That moment still makes me smile, especially when I’m making this Pecan Pie Lasagna—a dessert that does kind of taste like candy, in the best way.

Thanksgiving in our house never looked like the ones on magazine covers. We were an Italian-American family living in Southeast Asia when I was growing up, so our “traditional” spread had a few surprising guests. Sure, there was turkey—but also lasagna, mango salad, and once, Vietnamese spring rolls. My mom made it all feel normal, like mashed potatoes and soy sauce were always meant to share a plate.

Years later, I wanted a holiday dessert recipe that blended comfort with something a little unexpected. Enter: this no-bake layered dessert that’s part cheesecake, part pecan pie, and 100% crowd-pleaser. It’s rich, creamy, crunchy, and totally freezer-friendly—my secret weapon for oven-overload days.

Eva’s Note

The first time I made this for our New York Thanksgiving, Lily said, “Wait… we’re eating lasagna for dessert?” She took one bite, and immediately asked for seconds. We’ve made it every year since. It’s the kind of sweet that makes people close their eyes when they take a bite.

What is Pecan Pie Lasagna?

Okay, let’s get this out of the way first: no, there are no noodles in Pecan Pie Lasagna. But it is a Thanksgiving lasagna dessert in spirit—layered, luscious, and built with love.

Think of it like this: if pecan pie met a cheesecake, and they decided to host a no-bake holiday party together, this would be the result.

Here’s how the layers stack up:

• Graham cracker crust – buttery and just crumbly enough
• Cream cheese layer – fluffy, sweet, and just a hint tangy
• Pecan pie filling – sticky, rich, and full of toasted pecan flavor
• Cool Whip topping – light and creamy to finish it all off

Every bite has crunch, creaminess, and that nostalgic caramel-sweet flavor we all crave this time of year. And because it’s a no-bake layered dessert, you don’t have to fight for oven space. Just pop it in the fridge, chill, and let the magic happen.

This dessert brings the same gooey caramel vibes as Caramel Cheesecake Cookies—but with even more wow-factor at the table.

Ingredients You’ll Need

This Cool Whip dessert comes together with pantry staples, a few fresh ingredients, and a lot of love. Here’s exactly what you’ll need for each layer of Pecan Pie Lasagna:

For the Crust:

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted

Cream Cheese Layer:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup Cool Whip (or homemade whipped cream)

Pecan Pie Layer:

• 1 cup packed brown sugar
• ½ cup light corn syrup (or maple syrup)
• 4 tbsp unsalted butter
• 2 large eggs, beaten
• 1 tsp vanilla extract
• 1½ cups chopped pecans

Topping:

• 1½ cups Cool Whip
• ¼ cup chopped pecans (for garnish)

Optional Add-ins:

• ½ tsp pumpkin spice (in cream cheese layer)
• 1 tsp bourbon (in pecan layer—skip for kid-friendly!)
• Chocolate chips (sprinkle between layers for a festive touch)
• Caramel drizzle (for a glossy, gooey finish)

Eva’s Note

Every time I pull out the Cool Whip, Lily somehow appears in the kitchen with a spoon. She “checks the quality,” as she puts it. One year, I had to open a second tub—lesson learned!

How to Make Pecan Pie Lasagna (Step-by-Step)

This Pecan Pie Lasagna may look fancy, but it’s totally beginner-friendly. Just follow these simple steps and let each layer chill before adding the next. If you can stir, spread, and resist licking the spoon (well… mostly), you’ve got this!

1. Make the Graham Cracker Crust

In a medium bowl, mix:
• 1½ cups graham cracker crumbs
• ⅓ cup sugar
• ½ cup melted butter

Stir until the texture feels like damp sand. Press firmly into a 9×13-inch baking dish.

Optional pro tip: Let little hands help here. Emma’s tiny fingers pressing the crust are still my favorite Thanksgiving prep photo.

Pop the crust into the freezer for 10–15 minutes to set.

2. Whip Up the Cream Cheese Layer

In a large bowl, beat together:
• 8 oz softened cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract

Once smooth and fluffy, gently fold in:
• 1 cup Cool Whip (or homemade whipped cream)

Spread this mixture evenly over the chilled crust.

Optional flavor twist: Stir in ½ tsp pumpkin spice here—it tastes like fall in a forkful.

3. Cook the Pecan Pie Layer

In a saucepan over medium heat, combine:
• 1 cup brown sugar
• ½ cup light corn syrup (or maple syrup)
• 4 tbsp butter

Stir until smooth and bubbling gently. Remove from heat. Whisk in:
• 2 beaten eggs
• 1 tsp vanilla extract

Return to low heat for 2–3 minutes, stirring constantly, until thickened slightly. Remove from heat again and stir in:
• 1½ cups chopped pecans

Let the mixture cool to room temperature—this part matters.

Grandma always said: Never rush the pecan layer. If it’s warm, it’ll melt everything. I learned that lesson sticky.

Once cool, pour over the cream cheese layer and spread gently.

4. Add the Final Topping

Top with:
• 1½ cups Cool Whip
• ¼ cup chopped pecans

Drizzle with caramel if you’re feeling extra festive—or melt chocolate chips with a splash of cream and pour over like a ganache. Lily calls it “chocolate snow.”

5. Chill (the Dessert and Yourself)

Cover and refrigerate for at least 6 hours, or overnight for best results.

Optional pro tip: Overnight chilling not only makes the layers meld—it helps you slice clean, picture-perfect pieces.

When you’re ready to serve, cut into squares, wipe your knife between slices, and get ready for the oohs and aahs. This cream cheese pecan dessert is always the first thing to disappear from our Thanksgiving table.

Eva’s Favorite Variations

One of the best parts about this holiday dessert recipe is how flexible it is. You can dress it up, tone it down, or give it a little seasonal flair depending on the occasion.

Here are a few of my family’s favorite ways to make it our own:

Chocolate Ganache for Christmas

• Swap in: A layer of chocolate chips between the cream cheese and pecan layers
• Top with: Melted chocolate ganache (just melt chips with a splash of cream)

The year I made this version for Christmas Eve, Lily stood on a stool drizzling ganache and whispered, “It’s like chocolate snow.” And it really was.

Pumpkin Spice Vibes for Fall

• Add: ½ teaspoon of pumpkin spice into the cream cheese mixture
• Top with: A dusting of cinnamon before serving

It gives that cozy, sweater-weather flavor we all crave once the leaves start to turn. A slice of this with hot coffee? Heaven.

Southern Comfort Style

• Add: Thin banana slices between the cream cheese and pecan layers
• Top with: Toasted coconut

Okay, I know this sounds unexpected—but trust me, it works. Noah says it tastes like “banana bread and pecan pie had a baby.”

These little twists keep things fun and seasonal, but the base recipe is always a winner. You really can’t go wrong with creamy layers, crunchy pecans, and that no-bake layered dessert magic.

Make-Ahead Tips & Storing Leftovers

This Thanksgiving lasagna dessert was made for busy holiday cooks. You can prep it the night before (or even two nights ahead), then just slice and serve when the turkey coma hits.

Make-Ahead

Yes, yes, and yes! You can absolutely make Pecan Pie Lasagna ahead of time.

I always assemble it the night before Thanksgiving. It chills overnight, the flavors meld together, and you get those beautiful, clean layers when you slice. Plus, it frees up oven space and gives you one less thing to stress over on the big day.

One year, I made it at 10 p.m. while the dishwasher hummed and the kids were asleep. The quiet, the cool fridge air, the feeling of one thing done—pure bliss.

Storing Leftovers

Store leftovers in the fridge, covered tightly with plastic wrap or a lid. It’ll keep for up to 4 days (if it lasts that long).

If you want to freeze it, you can—but just a heads-up: the Cool Whip dessert layers may lose some of their fluffy texture once thawed. If you do freeze it, let it defrost overnight in the fridge and serve chilled.

I once tucked a few slices into the back of the freezer after Thanksgiving. Found them on New Year’s Eve. Guess what we ate while watching the ball drop? Still delicious.

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Thanks for stopping by my kitchen today—I hope this Pecan Pie Lasagna brings joy to your table.
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Eva