Toffee Pecan Pie Lush

 Layers of creamy caramel filling, Cool Whip™ whipped topping and vanilla pudding sit on top of a sugar cookie-toffee bit crust for a refreshing fall dessert that wows.



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

Steps

1 Heat oven to 375°F. Make and bake cookies as directed on pouch for drop cookies. Cool completely, at least 30 minutes.



2 In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/2 cup pecans and the melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.


3 In large bowl, beat cream cheese, powdered sugar and 1/2 cup of the caramel topping with electric mixer on medium speed until well blended, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping; stir in 1/2 cup of the toffee bits. Spread over cookie crust.


4 In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread carefully. Cover and refrigerate at least 4 hours until well chilled.

5 Before serving, transfer remaining 2 tablespoons caramel topping into small resealable food-storage plastic bag; seal, and cut one small corner off bag. Drizzle caramel on top of whipped topping layer. Sprinkle with remaining pecans, toffee bits and chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.



Comments

Post a Comment

Popular posts from this blog

Make-Ahead Shepherd’s Pie

Image
  A make-ahead hack makes it even easier to enjoy this hearty classic any day of the week. The base of the pie can be made ahead and frozen in an easy-to-store container. To finish the dish, simply thaw, top with Betty Crocker™ creamy butter mashed potatoes, bake and serve! Ingredients 1 lb lean (at least 80%) ground beef 1 medium onion, chopped (1 cup) 2 medium carrots, peeled, chopped (1 cup) 2 tablespoons Gold Medal™ all-purpose flour 1 1/2 teaspoons finely chopped fresh thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup Progresso™ chicken broth (from 32-oz carton) 1/2 cup Cascadian Farm™ organic frozen peas (from 10-oz bag) 1/2 cup Cascadian Farm™ organic frozen corn (from 10-oz bag) 1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes Water, milk and butter called for on potatoes pouch Steps 1  Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. 2  In 12-inch nonstick skillet, cook beef over medium-high heat 4 minute...
Read more

Impossibly Easy Mini Breakfast Sausage Pies

Image
  Here’s our impossibly easy pies packed with pork and mushrooms; made using Original Bisquick® mix – perfect for breakfast. Ingredients Sausage Mixture 3/4 lb ground pork breakfast sausage 1 medium onion, chopped (1/2 cup) 1 can (4 oz) mushroom pieces and stems, drained 1/2 teaspoon salt 3 tablespoons chopped fresh sage 1 cup shredded Cheddar cheese (4 oz) Baking Mixture 1/2 cup Original Bisquick™ mix 1/2 cup milk 2 eggs Steps 1  Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. 2  In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and cheese. 3  In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup. 4 ...
Read more

Gluten-Free Impossibly Easy Cheeseburger Pie

Image
  Craving a cheeseburger but eating gluten free? Try our tasty cheeseburger pie thanks to Bisquick® Gluten Free mix. Ingredients 1 lb lean (at least 80%) ground beef 1 medium onion, chopped 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup shredded Cheddar cheese (4 oz) 1/2 cup Bisquick™ Gluten Free mix 1 cup milk 3 eggs Steps 1  Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese. 2  In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate. 3  Bake 25 to 30 minutes or until knife inserted in center comes out clean.
Read more