👩🍳 Instructions
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1
Prepare the crust: In a medium bowl, combine shortbread crumbs, 1/2 cup melted butter, and 1/4 cup granulated sugar. Press firmly into the bottom of a 9x13 inch baking dish. Refrigerate while preparing the next layer.
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2
Make the cream cheese layer: In a large mixing bowl, beat softened cream cheese and 1 cup powdered sugar with an electric mixer until light and fluffy (2-3 minutes). Beat in 1/2 cup milk and 1 teaspoon vanilla extract until smooth. Gently fold in one of the thawed whipped topping containers until combined. Spread this mixture evenly over the chilled crust. Return to the refrigerator for at least 30 minutes.
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3
Prepare the pecan pie filling: In a medium saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a gentle boil, stirring constantly, and boil for 1 minute. Remove from heat. Stir in 1 teaspoon vanilla extract and chopped pecans. Let the filling cool completely to room temperature.
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4
Assemble the layers: Carefully spread the cooled pecan filling over the cream cheese layer in the baking dish. Spread the remaining thawed whipped topping evenly over the pecan filling. Cover the dish and chill for at least 4 hours, or preferably overnight, to allow all layers to set.
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5
Serve: Slice and serve chilled. Garnish with extra chopped pecans or a drizzle of caramel sauce if desired.
💡 Notes
Ensure cream cheese is softened for a smooth layer. Cool the pecan filling completely before spreading to prevent melting the cream cheese. For best results and clean slices, chill the dessert overnight. Store leftovers in the refrigerator for up to 3-4 days.
🥗 Nutrition (per serving)
Calories
480 kcal
Protein
4g
Total Fat
32g
Saturated Fat
15g
Carbs
48g
Fiber
2g
Sugar
38g
Sodium
250mg
Cholesterol
55mg
