Ingredients
Equipment
Method
- Combine shortbread crumbs, 1/2 cup finely chopped pecans, and melted butter. Press firmly into the bottom of a 9x13-inch dish. Freeze for 15 minutes.
- In a large bowl, beat the softened cream cheese until smooth. Beat in powdered sugar. Fold in 1 cup of whipped topping. Spread over the chilled crust.
- In another bowl, whisk instant pudding mix and cold milk for 2 minutes until it thickens. Spread over the cream cheese layer. Sprinkle with 1/2 cup of toffee bits.
- Spread the remaining whipped topping over the pudding. Drizzle with caramel sauce. Sprinkle the remaining 1/2 cup pecans and 1/2 cup toffee bits on top.
- Cover and refrigerate for at least 6 hours, or preferably overnight, before slicing and serving.
Nutrition
Notes
For best results, use room temperature cream cheese to avoid lumps.
Ensure the milk is very cold for the pudding to set properly.
Chilling overnight yields the cleanest slices and best flavor.
Ensure the milk is very cold for the pudding to set properly.
Chilling overnight yields the cleanest slices and best flavor.
