Caramel Creme Squares

• Vegetarian

• Condiments

  • 1 Caramel syrup

• Baking & Spices

  • 1 large tub Cool whip
  • 1/4 cup Sugar

• Snacks

  • 1 1/2 cup Graham cracker crumbs

• Dairy

  • 1 oz Bar cream cheese
  • 1/3 cup Butter
  • 3 1/4 cup Milk

• Desserts

  • 1 3.4 oz. box Butterscotch pudding, instant
  • 1 3.4 oz. box Vanilla pudding, instant

Found on lilluna.com

Ingredients

• 1½ cup graham cracker crumbs
• ⅓ cup butter, melted
• 1 - 8 oz. bar cream cheese (softened)
• ¼ cup sugar
• 3¼ cup milk, divided
• 1 large tub Cool Whip (divided)
• 1 - 3.4 oz. box instant butterscotch pudding
• 1 - 3.4 oz. box instant vanilla pudding
• caramel syrup

Directions

• Begin by adding graham cracker crumbs and melted butter to a gallon bag. Mix well and then press into the bottom of 9x13 pan.
• In a medium bowl, beat cream cheese, sugar and ¼ cup milk until well combined. Fold in one cup Cool Whip and spread over crust.
• In a small bowl whisk together butterscotch pudding with 1½ cups milk until well combined and pour over cream cheese mixture. Refrigerate for 5 minutes before doing the next pudding layer.
• Once set, whisk together vanilla pudding with 1½ cups milk until well combined and slowly pour over the butterscotch later. Refrigerate for at least five minutes.
• Top with the rest of the Cool Whip and refrigerate for 3-4 hours before serving.
• Cut into squares and top with caramel syrup. ENJOY!