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Toffee Pecan Pie Lush

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Betty Crocker Kitchens
Updated Sep 20, 2018
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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.

Toffee Pecan Pie Lush

  • Prep Time 40 min
  • Total 5 hr 40 min
  • Servings 24
  • Ingredients 12
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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

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

Nutrition

370 Calories
19g Total Fat
3g Protein
46g Total Carbohydrate
29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
170
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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