INGREDENT
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup whipped topping (like Cool Whip), thawed
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (3.4 oz) box instant butterscotch pudding mix
- 3 cups cold milk
- 1 1/2 cups pecans, chopped and toasted
- 1/2 cup caramel sauce (plus extra for drizzling)
- 1/4 cup brown sugar
Instructions
- Prepare crust – In a bowl, mix graham cracker crumbs with melted butter. Press firmly into the bottom of a 9×13-inch dish. Refrigerate for 10 minutes to set.
- Cream cheese layer – Beat softened cream cheese with powdered sugar until smooth. Fold in whipped topping. Spread evenly over the crust.
- Pudding layer – In a large bowl, whisk together both pudding mixes and cold milk for 2 minutes until thickened. Spread over the cream cheese layer.
- Pecan topping – In a skillet over medium heat, toast chopped pecans with brown sugar for 3–4 minutes until fragrant. Let cool slightly, then stir in caramel sauce. Spread over the pudding layer.
- Chill – Cover and refrigerate for at least 4 hours (or overnight) for best texture.
- Serve – Drizzle with extra caramel sauce before serving.
If you want, I can also give you a no-bake version of this that sets even faster. Would you like me to prepare that version too?