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Caramel Pecan Delight




Source of Recipe


Kitty


List of Ingredients




Caramel Pecan Delight

Crust:
1 c. flour
1/2 c. quick-cooking oats
1/2 c. butter
1/4 c. finely chopped pecans
1/4 c. packed brown sugar

Combine ingredients until crumbly; press onto bottom of greased 9x13 baking dish.
Bake at 350° for 20 minutes or until golden brown.
Set aside on wire rack to cool completely.

Filling:
2 pkgs. (8 oz. each) cream cheese, softened
1 jar (12 oz.) caramel ice cream topping, divided
1 1/3 c. cold milk
1 large (5.1 oz.) instant vanilla pudding mix
1 (12 oz.) Cool Whip, thawed, divided
3/4 c. chopped pecans, toasted*

In large mixing bowl, beat cream cheese and 1/2 cup caramel topping until smooth and creamy.
In a bowl, whisk milk and pudding mix for 2 minutes; fold into cream cheese mixture.
Fold in 1 1/2 cups cool whip.
Spread mixture over the cooled crust.
Top with remaining cool whip.
Sprinkle with toasted pecans.
Cover and refrigerate for at least 6 hours or overnight.
Cut into squares to serve.
Drizzle each serving with caramel topping.

*To toast pecans:
Melt 1-2 TBS. butter in small frying pan over low heat.
Add pecans; heat and stir until lightly toasted.
Drain and cool on paper towel; sprinkle lightly with salt, if desired.

Recipe