1 (16 ounce) package pecan cookies, crushed
1/2 cup butter or margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) jar caramel ice cream topping, divided
1 1/2 cups cold milk
1 (5.1 ounce) package instant vanilla pudding mix
3/4 cup chopped pecans
In a bowl, combine cookie crumbs and butter. Press into a greased
13-in. x 9-in. x 2-in. baking dish. Bake at 375 degrees F 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.