Ingredients

Crust:
1 Cup Flour
1/2 Cup Quick-Cooking Oats
1/2 Cup Butter or Margarine
1/4 Cup Chopped Pecans
1/4 Cup Packed Brown Sugar

Filling:
2 Packages (8 ounces each) Cream Cheese, softened
1 Jar (12 ounces) Caramel Ice Cream Topping, divided
1 1/3 Cups Cold Milk
1 Large Package (5.1 ounces) Instant Vanilla Pudding Mix
1 (12 oz.) Frozen Whipped Topping, thawed, divided
3/4 Chopped Pecans, toasted*

Directions

Crust: Combine all ingredients until crumbly; press into a greased 9"x13" baking pan. Bake at 350º for 20 minutes or until light golden brown. Set aside on wire rack to cool completely.

Filling: In a large mixing bowl, beat cream cheese and 1/2 cup caramel topping until smooth. In a bowl, whisk milk and pudding mix for 2 minutes; fold into cream cheese mixture. Fold in 1 1/2 cups whipped topping. Spread mixture over the cooled crust. Top with remaining whipped topping. Sprinkle with toasted pecans. Cover and refrigerate for at least 6 hours or overnight. Cut into squares to serve. Drizzle caramel topping over each serving.

Notes

*To toast the pecans:
Melt 2 tablespoons butter in small frying pan on med/low heat. Add the pecans; heat and stir until lightly toasted. Drain on paper towel; sprinkle lightly with salt, is desired.