Instructions
- Prepare an 8 X 8-inch baking dish by lining it with parchment, if desired. This will allow you to lift the bars out of the pan and cut them evenly into squares.
- Melt the butter in a medium microwavable bowl, and place the 20 Oreo cookies with filling into a blender or food processor to crush into fine crumbs. Add the crumbs to the butter and mix well.
- Place the cookie mixture into the pan and spread to the sides, patting down to even it out. Place into the freezer to set for a minimum of 30 minutes.
- In a medium bowl, mix the pudding with the 1 ½ cups of milk. DO NOT use 2 cups of milk as is called for on the package. We want the consistency of the pudding to be thicker and not runny. Place into the fridge to set.
- In a mixing bowl, beat the cream cheese until smooth. Scrape down the bowl and add the confectioners’ sugar and vanilla extract. Beat again until completely mixed. With a rubber spatula, mix in 1 ½ cups of the Cool Whip or HOMEMADE WHIPPED CREAM RECIPE, and mix well.
- Remove the crust from the freezer and place dollops of the cheesecake filling onto the crust. Using an offset spatula, spread the cream evenly to all sides of the pan.
- On top of the cheesecake layer, place dollops of the pudding and spread evenly to all edges of the pan.
- Drizzle the 1/3 cup of caramel sauce all over the pudding, doing your best to cover it as completely as possible, so you don’t have to spread it because it isn’t easy.
- Sprinkle 3/4 cup of the pecan pieces over the caramel.
- Place dollops of remaining Cool Whip or Stabilized Whipped Cream on top and completely cover. Place into the freezer for a minimum of two hours before serving.
- Remove the bars by lifting the parchment out of the pan. Slice into bars and drizzle with remaining caramel, and chocolate sauce, and sprinkle with pecans before serving.
Recipe Notes
We’re freezing this recipe to set as opposed to refrigerating in my other dream bar recipes because the caramel sauce was a tad too liquidy when set at a warmer temperature.