Caramel Pecan Squares

• 1 (16 ounce) package pecan shortbread cookies
• 12 cup butter, 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. Crush cookies and mix with butter until crumbly.
2. Press into a greased 13 x 9 baking dish.
3. Bake at 375 for 10 minutes.
4. Cool.
5. In a bowl, beat cream cheese and 1/2 cup caramel topping until smooth.
6. In a another bowl, whisk milk and dry pudding mix for 2 minutes and combine with cream cheese mixture.
7. Spread over the cooled crust.
8. Sprinkle with pecans.
9. Cover and refrigerate for at least 6 hours or until set.
10. Cut into squares and drizzle with remaining caramel topping.

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

Taken from www.food.com/recipe/caramel-pecan-squares-327864 (may not work)