Categories: Desserts

Ingredients

• Crust:
• 1.5 c. butter cookies (about 28), finely chopped
• 1/4 c. butter, melted
• 1/2 pkg (14oz) caramels (about 24), unwrapped
• 2 Tbsp. + 1 t. milk, divided
• 1/3 c. pecans, chopped, divided
• FILLING:
• 1.5 c. cold milk
• 1 pkgs (3.9oz each) chocolate instant pudding
• 1 container Cool Whip

Directions

1. CRUST:

2. Finely chop cookies and combine w/ butter in bowl.

3. ess mixture into bottom of 9×13.

4. Microwave caramels w/ 2 tbsp milk on high, 1 min; stir. Return to microwave and continue heating for 30 seconds to 1 min; until caramel is melted.

5. Stir until smooth; reserve 2 Tbsp. for garnish.

6. Pour remaining caramel mix over crust (don’t try to spread).

7. Chop pecans, reserving 1 Tbsp for garnish.; sprinkle remaining pecans over caramel mixture.

8. Blend remaining 1 t. milk into reserved caramel mixture; set aside.

9. FILLING:

10. Whisk pudding mix into milk until it is dissolved and begins to thicken.

11. Fold 2 cups of whipped cream into pudding until well blended; spread evenly over caramel mixture.

12. Decorate top of chocolate filing with whipped cream.

13. Drizzle w/ caramel sauce and pecans.

14. Refrigerate 30 mins.

15. Cut into squares.

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