Description

This no-bake dessert starts with a cookie crust, then has layers of chocolate pudding, a cheesecake filling, caramel and chocolate sauces and Cool Whip. It's easy to make and decadent.

Ingredients

• 20 chocolate Oreo cookies, with their filling
• 4 T. butter, melted
• 3.9 oz. INSTANT chocolate pudding
• 1 1/2 c. milk
• 6 oz. cream cheese, at room temperature
• ½ c. powdered sugar
• 1/2 t. pure vanilla extract
• 8 oz. Cool Whip, divided
• 1 c. pecan pieces, divided
• 1/3 c. plus 2 T. caramel sauce, divided
• chocolate sauce, for drizzling

Steps

1. Line an 8 X 8 inch baking dish with parchment paper, letting the parchment paper hang over all sides. This helps to lift the bars out of the pan and cut evenly into squares.
2. Melt the butter in a medium microwavable bowl. Place the Oreo cookies with their filling in a blender or food processor; crush into fine crumbs. Add the crumbs to the butter; mix well.
3. Place the cookie mixture in the pan; spread out to the sides, patting down, evening it out. Place pan in the freezer to set for at least 30 minutes.