INGREDIENTS
Crust
- 1 (11.3 oz.) box of crushed Sandies pecan cookies
- ¼ cup melted butter
Cream Cheese filling
- 8 oz. cream cheese, softened
- 8 oz. cool whip, thawed
- ¼ cup powdered sugar
Pudding
- 2 small boxes INSTANT butterscotch pudding, dry not prepared and NOT cook n' serve
- 3½ cup milk
Topping
- 12 oz. cool whip
Sugared pecans
- 1 cup chopped pecans
- ½ cup sugar
Remaining Ingredients
- ¼ cup Carmel ice cream topping
INSTRUCTIONS
- Preheat oven to 350 degrees F.
- In a 9x13 baking dish combine cookies and melted butter to form crust layer. Press down evenly over bottom of pan and bake for 12 min. Set aside to cool.
- In a small mixing bowl, beat cream cheese, powdered sugar, and cool whip until smooth and well combined. Set aside in fridge until ready to assemble.
- In small mixing bowl mix pudding packets and milk and refrigerate until ready to assemble.
- In a medium size skillet over medium heat, combine pecans and sugar. Stir until sugar is melted. Pour them out onto to a piece of parchment paper to cool.
To assemble
- Spread cream cheese mixture over cooled crust.
- Next gently spoon pudding over the cream cheese mixture.
- Then top with the cool whip.
- Sprinkle the cooled sugared pecans over the top.
- Drizzle caramel sauce over the nuts and refrigerate for at least 2 hours before serving.