Ingredients
1
pouch (17.5 oz) Betty Crocker™ oatmeal cookie mix
Butter, water and egg called for on cookie mix pouch
1/3
cup butter, melted
1
package (8 oz) cream cheese, softened
3/4
cup canned pumpkin (not pumpkin pie mix)
1
cup powdered sugar
2
teaspoons pumpkin pie spice
1
container (12 oz) Cool Whip frozen whipped topping, thawed
2
boxes (4-serving size each) Jell-O™ vanilla-flavor instant pudding & pie filling mix
3
cups cold milk
1/2
cup plus 2 tablespoons caramel sauce
Preparation
Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes.
In food processor, place half of the cookies; process to coarse crumbs. Remove to large bowl. Process remaining cookies to coarse crumbs; add to bowl. Stir in 1/3 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
In large bowl, beat cream cheese, pumpkin, powdered sugar and pumpkin pie spice with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup caramel sauce. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
When ready to serve, drizzle remaining 2 tablespoons caramel sauce on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
