This recipe is perfect for anyone who loves caramel and cheesecake! Absolutely to die for! If you’re planning on taking this to a party, be sure to make two batches! It won’t last long!!!
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 (3.1 ounces) instant vanilla pudding mix
3/4 cup chopped pecans
In a bowl, combine cookie crumbs and butter. Press into a greased 9x13x2 in. baking dish. Bake at 375 degrees 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.
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