Caramel Pecan Squares

1. 1

   Crush cookies and mix with butter until crumbly.

2. 2

   Press into a greased 13 x 9 baking dish.

3. 3

   Bake at 375 for 10 minutes.

4. 4

   Cool.

5. 5

   In a bowl, beat cream cheese and 1/2 cup caramel topping until smooth.

6. 6

   In a another bowl, whisk milk and dry pudding mix for 2 minutes and combine with cream cheese mixture.

7. 7

   Spread over the cooled crust.

8. 8

   Sprinkle with pecans.

9. 9

   Cover and refrigerate for at least 6 hours or until set.

10. 10

    Cut into squares and drizzle with remaining caramel topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.