I love using a casserole dish to create layered desserts. This dessert combines some of my favorite flavors and textures.

A quick and easy dessert for your sweet craving. (Stacey Little/Southern Bite)

Caramel Pecan No-Bake Cheesecake

Prep time: 20 minutes

Chill time: 4 hours

Serves: 12 to 16

Ingredients

• 1 (17.2-ounce) family-size package Pecan Sandies Shortbread Cookies (32 cookies)
• 1/2 cup unsalted butter (1 stick), melted
• 1/2 teaspoon salt (optional)
• 2 (8-ounce) blocks cream cheese, room temperature
• 1 cup powdered sugar
• 1 (16-ounce) container frozen whipped topping (Cool Whip), thawed
• 1 teaspoon vanilla extract
• 1 (12.25-ounce) jar caramel sauce or ice cream topping (about 1 cup)

Instructions

1. Use a food processor or food chopper to crush the cookies into crumbs. Optionally, you can place the cookies in a large zip-top bag and crush them using a meat mallet or rolling pin. Reserve 1 cup of the crumbs for the topping and set aside.
2. In a large bowl, combine the crushed cookies with the melted butter and salt. Stir to combine, ensuring the cookie crumbs are well-coated.
3. Pour the mixture evenly into a 9-by-13-inch baking dish and firmly press to create the crust. I like to use the bottom of a 1/2-cup dry measuring cup for this. Set aside.
4. Use a mixer to combine the cream cheese and sugar until smooth and well-blended.
5. Gradually add the whipped topping and mix after each addition, being sure to scrape down the sides of the bowl.
6. Add the vanilla and mix well.
7. Spread the mixture evenly over the crust.
8. Pour the caramel sauce over the top of the cheesecake filling and then sprinkle the reserved 1 cup of cookie crumbs over the top.
9. Cover and refrigerate to allow the cheesecake to set.
10. Slice and serve.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out “The Southern Bite Cookbook.”