1 package ( 16 oz ) pecan shortbread cookies, crushed
1/2 cup butter, melted
2 packages ( 8 oz each) cream cheese
1 jar ( 12 oz ) caramel ice cream topping
1 1/2 cups cold milk
1 package ( 5.1 oz ) instant vanilla pudding mix
3/4 cup chopped pecans
Instructions
In a large bowl, combine cookie crumbs and butter until crumbly. Press into a greased 9 x 13 dish. Bake at 375 degrees for 10 min. Cool on a wire rack.
In a large bowl, beat softened cream cheese and 1/2 cup caramel topping until smooth.
In a small bowl, whisk milk and dry pudding mix for 2 minutes; fold into cream cheese mixture. Spread over cooled crust. Sprinkle with pecans.
Cover and refrigreate for at least 6 hours or overnight. Drizzle with remaining caramel topping.
Originally Submitted
9/14/2008
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