Caramel Pecan Cheesecake Dessert

• 1 (16 ounce) package pecan shortbread cookies, crushed
• 12 cup margarine, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 (12 ounce) jar caramel ice cream topping, divided
• 1 12 cups cold milk
• 1 (5 1/8 ounce) package vanilla instant pudding mix
• 34 cup chopped pecans

1. In a bowl, combine cookie crumbs and margarine.
2. Press into greased 13X9 inch baking dish.
3. Bake at 375 degrees for 10 minutes.
4. Cool on wire rack.
5. In a large mixing bowl, beat cream cheese and 1/2 cup caramel topping until smooth.
6. In a bowl, whisk milk and pudding mix for 2 minutes; fold into cream cheese mixture.
7. Spread over the cooled crust.
8. Sprinkle with pecans.
9. Cover and refrigerate for at least 6 hours.
10. Cut into squares; drizzle with remaining caramel topping.

shortbread cookies, margarine, cream cheese, caramel ice cream topping, cold milk, vanilla instant pudding, pecans

Taken from www.food.com/recipe/caramel-pecan-cheesecake-dessert-229760 (may not work)