Caramel Pecan Delight Recipe

5 5 4
Caramel Pecan Delight Recipe
Caramel Pecan Delight Recipe photo by Taste of Home
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Caramel Pecan Delight Recipe

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5 5 4
Publisher Photo
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.
Recommended: Top 10 Caramel Recipes
MAKES:
12-15 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 package (16 ounces) pecan cookies, crushed
  • 1/2 cup butter or margarine, 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

Directions

In a bowl, combine cookie crumbs and butter. 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 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. Yield: 12-15 servings.
Originally published as Caramel Pecan Delight in Quick Cooking September/October 2003, p22

Nutritional Facts

1 piece: 408 calories, 24g fat (10g saturated fat), 43mg cholesterol, 471mg sodium, 46g carbohydrate (24g sugars, 1g fiber), 5g protein.

  • 1 package (16 ounces) pecan cookies, crushed
  • 1/2 cup butter or margarine, 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
  1. In a bowl, combine cookie crumbs and butter. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool on a wire rack.
  2. 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. Yield: 12-15 servings.
Originally published as Caramel Pecan Delight in Quick Cooking September/October 2003, p22

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Reviews forCaramel Pecan Delight

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marie montgomery User ID: 4319341 128532
Reviewed May. 12, 2012

"I have made this many times and always get rave reviews. One of my favorite dessers"

MY REVIEW
mamak1159 User ID: 2462237 59870
Reviewed Oct. 17, 2011

"Made this recipe for bookclub - it was a BIG hit!"

MY REVIEW
Jacochattykathy78 User ID: 4275206 89778
Reviewed Jul. 13, 2009

"You must have screwed it up...this is a wonderful dessert!"

MY REVIEW
Jacochattykathy78 User ID: 4275206 131834
Reviewed Jul. 13, 2009

"My sister-in-law made this and it was AWESOME...you and the co-worker must have done something WRONG...this was FANTASTIC!!"

MY REVIEW
lovesher3 User ID: 1849182 135932
Reviewed Apr. 3, 2009

"A co-worker and I made this the same week end, both of us came back to work on Monday and said how disappointed we were with this recipe. This is not a good tasting dessert."

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