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Toffee Pecan Pie Lush
Toffee Pecan Pie Lush
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Prep Time:
40 minutes
Total Time:
5 hours 40 minutes
Creamy caramel, whipped topping, vanilla pudding on a sweet toffee crust - a dazzling fall treat.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Butter and egg called for on cookie mix pouch for drop cookies
  • 1/2 cup plus 2 tablespoons finely chopped pecans
  • 1/3 cup butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup plus 2 tablespoons caramel topping
  • 1 container (12 oz) Cool Whip frozen whipped topping, thawed
  • 1/2 cup plus 2 tablespoons toffee bits (from 8-oz package)
  • 2 boxes (3.4 oz each) Jell-O™ vanilla instant pudding & pie filling mix
  • 3 cups cold milk
  • 2 tablespoons mini semisweet chocolate chips
Instructions:
  • Preheat oven to 375°F and follow package instructions to make and bake drop cookies. Allow cookies to cool completely for at least 30 minutes.
  • Use a food processor to pulse half of the cookies into coarse crumbs. Transfer them to a medium bowl. Repeat with the remaining cookies. Mix in 1/2 cup of pecans and melted butter until fully combined. Press the cookie crumb mixture firmly into the bottom of a 13x9-inch (3-quart) glass baking dish. Set aside.
  • Using an electric mixer, blend cream cheese, powdered sugar, and 1/2 cup of caramel topping in a large bowl until smooth, making sure to scrape down the sides of the bowl. Mix in 2 cups of whipped topping, then fold in 1/2 cup of toffee bits. Spread the mixture over the cookie crust.
  • In a medium bowl, whip together the dry pudding mixes and milk for about 2 minutes until thick. Spread this mixture over the cream cheese layer and then spoon the remaining whipped topping on top. Carefully spread it out, cover, and refrigerate for at least 4 hours until well chilled.
  • To garnish, place 2 tablespoons of caramel topping into a small resealable plastic bag, seal it, cut off a small corner, and drizzle caramel on top of whipped topping. Sprinkle with pecans, toffee bits, and chocolate chips. Cut into squares, and refrigerate any leftovers.

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