Toffee Pecan Pie Lush

Prep 40 min
Total 5 hr 40 min
Servings 24

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.

By Betty Crocker Kitchens

Updated September 20, 2018

Make with

Betty Crocker Cookie Mix

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.

Jump to Video

To quickly soften cream cheese, remove from wrapper, and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.
Use a cookie scoop to make portioning cookie dough even faster and more consistent.

Nutrition Facts

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 10g 52% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 320mg; 14%
Potassium: 95mg; 3%
Total Carbohydrate: 46g; 15%
Dietary Fiber 0g 0% Sugars 29g
Protein: 3g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 2%; 2%

Exchanges:

0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;