Ingredients
1 package (16 ounces) pecan shortbread cookies1/2 cup butter, melted2 packages (8 ounces each) cream cheese, softened1 jar (12 ounces) caramel ice cream topping, divided1-1/2 cups cold milk1 package (5.1 ounces) instant vanilla pudding mix3/4 cup chopped pecans
Preparation
In a large bowl, combine cookie crumbs and butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool on a wire rack.
In a large 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. Let set for 2 minutes or until soft set; fold into cream cheese mixture. Spread over the cooled crust. Sprinkle with pecans.
Cover and refrigerate for at least 6 hours or until set. Cut into squares; drizzle with remaining caramel topping.
