Crust :
1 (11.3 oz.) box of crushed Sandies pecan cookies
¼ cup melted butter
Cream Cheese filling :
8 oz. cream cheese, softened
8 oz. cool whip, thawed
¼ cup powdered sugar
Pudding :
2 small boxes INSTANT butterscotch pudding, dry not prepared and NOT cook n' serve
3½ cup milk
Topping :
12 oz. cool whip
Sugared pecans :
1 cup chopped pecans
½ cup sugar
Remaining Ingredients :
¼ cup Carmel ice cream topping
Preheat oven to 350 degrees F.
In a 9x13 baking dish combine cookies and melted butter to form crust layer. Press down evenly over bottom of pan and bake for 12 min. Set aside to cool.
In a small mixing bowl, beat cream cheese, powdered sugar, and cool whip until smooth and well combined. Set aside in fridge until ready to assemble.
In small mixing bowl mix pudding packets and milk and refrigerate until ready to assemble.
In a medium size skillet over medium heat, combine pecans and sugar. Stir until sugar is melted. Pour them out onto to a piece of parchment paper to cool.
To assemble :
Spread cream cheese mixture over cooled crust.
Next gently spoon pudding over the cream cheese mixture.
Then top with the cool whip.
Sprinkle the cooled sugared pecans over the top.
Drizzle caramel sauce over the nuts and refrigerate for at least 2 hours before serving.