You guys! I have just been eating, eating, and eating! Of course we had turkey and all the trimmings, then Sir Dave made a great prime rib dinner, then we had a wonderful, rich French dinner out with the mother-in-law and today just for reference I had a bagel, a Reese’s peanut butter cup, nachos and a burger and fries. I am FULL – but also ready to keep on rockin’ through this season of eating, celebrating and general merriment.
So on that note of indulging frequently this season, I have to share this dessert with you that I recently made which is SO rich, SO sweet, and SO completely decadent. If you have a sweet tooth, this one’s for you.
Prep & Cook Time: 3.5 hours
Recipe adapted from Betty Crocker
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup cold butter
Cream Cheese Layer
2 8 oz packages softened cream cheese
1/4 cup sugar
2 tbs all-purpose flour
1 tsp vanilla
1/3 cup butter, melted
1 cup packed brown sugar
3 tbs all-purpose flour
1 1/2 cups chopped pecans
1 tsp vanilla
1/2 tsp salt
Ice cream or whipped cream for topping
First heat the oven to 350°F and spray a 13×9-inch pan with cooking spray.
Then in large bowl, mix the cookie mix and the 1/2 cup cold butter. Mix this with a pastry blender or fork until crumbly, then press in the bottom of the pan and bake for 10 minutes.
Meanwhile, in another large bowl, beat all of the cream cheese layer ingredients together with an electric mixer on medium speed until smooth. Spoon this gently over the cookie base, and carefully spread to cover.
For the pecan layer stir together 1/3 cup melted butter, the brown sugar, 3 tbs of flour and 3 eggs in a large bowl until well blended. Then stir in the pecans, 1 tsp of vanilla and the 1/2 tsp of salt salt. Pour this evenly over cream cheese layer.
Pop the pan in the oven and bake 35 to 40 minutes or until set. Cool for 30 minutes, then refrigerate to chill, about 2 hours.
To serve, cut the dessert into six rows by three rows and serve with vanilla bean ice cream or whipped cream.