If you’re craving a dessert that combines the rich, nutty sweetness of pecan pie with the creamy perfection of lasagna, this Pecan Pie Lasagna with Vanilla Wafers is your dream come true.
It has buttery vanilla wafers, velvety cream cheese, fluffy whipped topping, and a gooey pecan pie filling for a show-stopping dessert that’s perfect holidays, potlucks, or any sweet occasion.
Let’s dive into this irresistible recipe that’s sure to become a family favorite!
Why You’ll Love This Pecan Pie Lasagna
Delicious Flavor Mix: This dessert combines the rich, sweet taste of classic pecan pie with the creamy texture of a no-bake layered treat.
No-Bake and Easy: You don’t need to use the oven at all! Just layer the ingredients, chill, and enjoy. It’s quick to put together and saves you time in the kitchen.
Great for Making Ahead: You can make this dessert a day or two before you need it. That way, there’s less to worry about when you’re hosting guests or preparing for a big meal.
Flexible and Customizable: You can easily change the ingredients to fit your preferences. Try different nuts, add chocolate, or swap the crust—whatever you like!
Ingredients
For the Vanilla Wafer Crust:
2 cups crushed vanilla wafers (about 50 wafers)
½ cup unsalted butter, melted
For the Cream Cheese Layer:
16 oz (2 blocks) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup whipped topping (like Cool Whip), thawed
For the Pecan Pie Layer:
1 cup light brown sugar, packed
½ cup unsalted butter
½ cup heavy cream
1 tsp vanilla extract
1 ½ cups chopped pecans, toasted
For the Whipped Topping Layer:
2 cups whipped topping, thawed
½ cup chopped pecans, toasted (for garnish)
Optional: Caramel drizzle for extra decadence
Instructions
Step 1: Make the Vanilla Wafer Crust
In a medium bowl, mix crushed vanilla wafer cookies with melted butter. Stir until it looks like wet sand.
Press this mixture evenly into the bottom of a 9x13-inch baking dish to form the crust.
Put it in the fridge for about 15 minutes to set.
Step 2: Make the Cream Cheese Layer
In a large bowl, use a hand mixer to beat the softened cream cheese, powdered sugar, and vanilla extract until it’s smooth and creamy.
Gently mix in 1 cup of whipped topping until it’s fully blended.
Spread this cream cheese mixture evenly over the chilled crust.
Place the dish back in the fridge while you make the next layer.
Step 3: Make the Pecan Pie Layer
In a medium saucepan over medium heat, melt the butter and brown sugar together. Stir until smooth.
Slowly pour in the heavy cream and vanilla while stirring. Let it cook for 2 to 3 minutes until it gets a little thicker.
Remove from heat and stir in the toasted pecans.
Let the mixture cool for about 10 minutes.
Then, spread it evenly over the cream cheese layer.
Step 4: Add the Whipped Topping
Spread 2 cups of whipped topping over the pecan pie layer. Try to make the top smooth and fluffy.
If you want, sprinkle extra toasted pecans on top and drizzle with caramel sauce.
Step 5: Chill and Serve
Cover the dish and refrigerate for at least 4 hours, or overnight, so the layers can set.
Once it’s firm, cut into squares and serve chilled.
Tips for the Best Pecan Pie Lasagna
Toast the Pecans: To bring out their flavor, spread pecans on a baking sheet and bake at 350°F for 8–10 minutes. Stir once halfway through.
Crush Wafers Easily: Use a food processor, or put the wafers in a zip-top bag and crush them with a rolling pin.
Soften Cream Cheese: Let the cream cheese sit out until it’s soft. This makes it easier to mix and keeps the layer smooth.
Chill Long Enough: Refrigerate the dessert for several hours so it sets properly and slices cleanly.
Slice with a Hot Knife: Dip a sharp knife in hot water and wipe it clean between cuts for neat slices.
Variations and Substitutions
Gluten-Free Option: If you need a gluten-free dessert, use gluten-free vanilla cookies or graham crackers instead of regular vanilla wafers. They work just as well for the crust.
Nut Swap: Not a fan of pecans? You can use chopped walnuts or sliced almonds instead. They’ll still give a nice crunch and nutty flavor.
Dairy-Free Version: For a dairy-free or lactose-free treat, use plant-based cream cheese and coconut or non-dairy whipped topping. It still tastes creamy and delicious!
Chocolate Version: Love chocolate? Add a thin layer of chocolate ganache between the layers or sprinkle chocolate chips for extra richness and flavor.
Lower Sugar Option: To reduce sugar, use sugar-free whipped topping and a sugar substitute like Swerve or monk fruit in the cream cheese layer. It’s a lighter version that still tastes great.
Serving Suggestions
Great for Holidays: This dessert is a fun and festive twist on classic pecan pie—perfect for Thanksgiving, Christmas, or any holiday gathering.
Perfect for Parties: Cut it into small squares to make it easy to share at potlucks or get-togethers. It’s always a crowd-pleaser!
Tasty with Drinks: Serve it with coffee, hot chocolate, or even a little bourbon for a grown-up treat.
Easy Toppings: Add a sprinkle of cinnamon, a spoonful of whipped cream, or a drizzle of caramel on top to make it look and taste extra special.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Assemble the lasagna up to 24 hours in advance and store covered in the refrigerator until ready to serve.
Storing
Keep leftovers in an airtight container in the fridge for up to 5 days. The flavors meld beautifully over time!
Freezing
Freeze the assembled lasagna (without the whipped topping garnish) for up to 2 months. Wrap tightly in plastic wrap and foil.
Thaw in the fridge overnight, then add fresh whipped topping and pecans before serving.
FAQs
Q. Can I use homemade whipped cream instead of whipped topping?
Yes! Whip 1 ½ cups heavy cream with ¼ cup powdered sugar until stiff peaks form. Use it in place of store-bought whipped topping for a fresher taste.
Q. How do I prevent the layers from mixing?
Chill each layer before adding the next to ensure clean, distinct layers. Cooling the pecan pie filling slightly also helps.
Q. Can I make this in a smaller pan?
Yes, halve the recipe and use an 8×8-inch pan for a smaller batch. Adjust chilling time slightly.
Q. Is this dessert kid-friendly?
Absolutely! The sweet, creamy layers and familiar vanilla wafer crunch make it a hit with kids and adults alike.
Q. Can I add bourbon to the pecan pie layer?
For a boozy twist, stir in 1-2 tablespoons of bourbon with the vanilla extract in the pecan pie filling.
Conclusion
In conclusion, this Pecan Pie Lasagna with Vanilla Wafers is the ultimate dessert for anyone who loves the cozy flavors of pecan pie but wants a fun, no-bake twist.
With its creamy layers, crunchy vanilla wafer crust, and rich pecan topping, it’s a guaranteed crowd-pleaser that’s easy to make and even easier to enjoy.
Whether you’re serving it at a holiday feast or a casual get-together, this dessert will leave everyone asking for seconds.
Try it today and elevate your dessert game!
Read More:- Texas Chocolate Pecan Pie Recipe
Pecan Pie Lasagna with Vanilla Wafers
Ingredients
- For the Vanilla Wafer Crust:
- 2 cups crushed vanilla wafers about 50 wafers
- ½ cup unsalted butter melted
- For the Cream Cheese Layer:
- 16 oz 2 blocks cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping like Cool Whip, thawed
- For the Pecan Pie Layer:
- 1 cup light brown sugar packed
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 ½ cups chopped pecans toasted
- For the Whipped Topping Layer:
- 2 cups whipped topping thawed
- ½ cup chopped pecans toasted (for garnish)
- Optional: Caramel drizzle for extra decadence
Instructions
- In a medium bowl, mix crushed vanilla wafer cookies with melted butter. Stir until it looks like wet sand.
- Press this mixture evenly into the bottom of a 9x13-inch baking dish to form the crust.
- Put it in the fridge for about 15 minutes to set.
- In a large bowl, use a hand mixer to beat the softened cream cheese, powdered sugar, and vanilla extract until it’s smooth and creamy.
- Gently mix in 1 cup of whipped topping until it’s fully blended.
- Spread this cream cheese mixture evenly over the chilled crust.
- Place the dish back in the fridge while you make the next layer.
- In a medium saucepan over medium heat, melt the butter and brown sugar together. Stir until smooth.
- Slowly pour in the heavy cream and vanilla while stirring. Let it cook for 2 to 3 minutes until it gets a little thicker.
- Remove from heat and stir in the toasted pecans.
- Let the mixture cool for about 10 minutes.
- Then, spread it evenly over the cream cheese layer.
- Spread 2 cups of whipped topping over the pecan pie layer. Try to make the top smooth and fluffy.
- If you want, sprinkle extra toasted pecans on top and drizzle with caramel sauce.
- Cover the dish and refrigerate for at least 4 hours, or overnight, so the layers can set.
- Once it’s firm, cut into squares and serve chilled.
