Ingredients
Equipment
Method
- In a food processor, pulse the toasted pecans and flour until the pecans are finely ground. Pour in the melted butter and pulse until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of a 9x13-inch baking dish. Refrigerate for at least 30 minutes to set.
- In a large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar until smooth and creamy. Gently fold in one container of the thawed whipped topping until fully combined. Carefully spread this mixture over the chilled crust.
- In another bowl, whisk together the two packages of instant vanilla pudding mix and the cold milk. Whisk for about two minutes, until the pudding begins to thicken. Immediately pour and spread the pudding evenly over the cream cheese layer.
- Place the dish in the refrigerator and chill for at least 1 hour to allow the pudding layer to set completely.
- Once the pudding is firm, spread the remaining whipped topping over it. Just before serving, drizzle generously with caramel sauce and sprinkle with the chopped toasted pecans.
Notes
Tip 1: Ensure your milk is very cold for the pudding layer to help it set properly.
Tip 2: Allow the cream cheese to fully soften to room temperature to prevent any lumps in your filling.
Tip 3: Don't skip the chilling times between layers; this is crucial for getting clean, distinct layers when you slice the dessert.
Tip 2: Allow the cream cheese to fully soften to room temperature to prevent any lumps in your filling.
Tip 3: Don't skip the chilling times between layers; this is crucial for getting clean, distinct layers when you slice the dessert.