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Caramel Pecan Delight

 Caramel Pecan Delight
After one bite of this rich caramel-drizzles dessert, you'll move it to the top of your recipe file. A buttery crust of crushed pecan cookies complements the cheesecake-like filling. "It's a glorious treat," promises Judy Atwell of Aptos, California.
12-15 ServingsPrep: 30 min. + chilling


  • 1 package (16 ounces) pecan shortbread cookies
  • 1/2 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 jar (12 ounces) caramel ice cream topping, divided
  • 1-1/2 cups cold milk
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 3/4 cup chopped pecans


  • 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. Yield: 12-15
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 408 calories, 24 g fat (10 g saturated fat), 43 mg cholesterol, 471 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.