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Caramel Pecan Delight




Source of Recipe


TOH Maddy Moo


Recipe Introduction


Plan ahead…needs to chill
After one bite of this rich caramel-drizzled dessert, you’ll move it to the top of your recipe file. A buttery crust of crushed pecan cookies complements the cheesecake-like filling.



List of Ingredients




1 package (16 ounces) pecan cookies, crushed
1/2 cup butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1 jar (12 ounces) caramel ice cream topping, divided
1-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
3/4 cup chopped pecans

In a bowl, combine cookie crumbs and butter. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 375° for 10 minutes. Cool on a wire rack.

In a large mixing bowl, beat cream cheese and 1/2 cup caramel topping until smooth. In a bowl, whisk milk and pudding mix for 2 minutes; fold into cream cheese mixture. Spread over the cooled crust. Sprinkle with pecans. Cover and refrigerate for at least 6 hours. Cut into squares; drizzle with remaining caramel topping.

Yield: 12-15 servings.


Recipe