In a large bowl, combine cookie crums and butter until crumbly. Press into a greased 13x9x2 baking dish. Bake at 375* 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 small bowl, whisk milk and dry pudding mix for 2 minutes; fold into cream cheese mixture. Spread mixture over the cooled crust. Sprinkle top with pecans.
Cover and refrigerate for a t least 6 hours or until set. Cut into squares; drizzle with remaining caramel topping.
Originally Submitted
12/9/2007
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