Monday, October 17, 2011

Kristi's Caramel Pecan Delight

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.


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