I made this recipe for bookclub last week and it was a big hit. This is a twist on an old recipe.
Caramel Pecan Delight
1 - 16 oz. Pecan Shortbread Cookies
1/2 C Butter (melted)
2- 8 oz. Pkg. Cream Cheese (softened)
1 - 12 oz. Caramel Ice Cream Topping
1 1/2 C Cold Milk
1 - 5.1 oz. Instant Vanilla Pudding Mix
3/4 C Chopped Pecans
In a large bowl, combine cookie crumbs and butter until crumbly. Press into a greased 13 x 9" baking dish. Bake at 375 for 10 minutes. Cool.
In a large bowl, beat cream cheese and 1/2 C caramel topping until smooth. In a small bowl, whisk milk and dry pudding mix for 2 minutes. Let set for 2 minutes or until soft set; fold into cream cheese mixture. Spread over cooled crust. Sprinkle with pecans.
Cover and refrigerate for at least 6 hours or until set. Cut into squares; drizzle with remaining caramel topping.
Yields 12-15 servings.