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.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Make and bake cookies as directed on pouch for drop cookies. Cool completely, at least 30 minutes.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 370, Carbohydrate 46 g, Cholesterol 35 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 29 g, TransFat 0 g
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Sarmin Khatun
[email protected]This pie is delicious! The toffee topping is the perfect finishing touch.
Saad Burki
[email protected]This pie is a little too sweet for my taste, but it's still very good. I would recommend using a little less sugar in the filling if you prefer a less sweet pie.
Aimee Butt
[email protected]I've made this pie several times and it's always a hit. It's the perfect dessert for any occasion.
Md Riyad Islam
[email protected]This pie is a great way to use up leftover toffee. I always have some leftover toffee after the holidays and this is a great way to use it up.
brian kaboka
[email protected]I love this pie! It's the perfect combination of sweet and salty. The toffee topping is what really makes this pie special.
Dustin Glover
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and impressive dessert.
SN SAGOR vlog
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved the unique flavor combination of toffee and pecans.
Sarah Harris
[email protected]This pie is a little bit on the sweet side for my taste, but it's still very good. I would recommend using a little less sugar in the filling if you prefer a less sweet pie.
Shadow Recruit
[email protected]I've made this pie several times and it's always a crowd-pleaser. The toffee topping is irresistible!
Hamza Sahi
[email protected]This pie is so easy to make and it always turns out perfect. I love that I can use pre-made pie crust to save time.
Wajid Baloch
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best pie he's ever had. I'll definitely be making this again for special occasions.
78705102 Andrade
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone loved the combination of toffee and pecans. I even had a few people ask for the recipe.
John Cool
[email protected]I was skeptical about this recipe because I'm not a huge fan of toffee, but I was pleasantly surprised! The filling was rich and decadent, and the crust was perfectly flaky. I will definitely be making this again.