Recipes..Caramel Pumpkin Fudge cake

Ingredients
For the Crust and Filling
16 saltine crackers
1/2 cup butter
1/2 cup light brown sugar, packed
2/3 cup sweetened condensed milk
For the Pumpkin Fudge
3 cups white chocolate chips
1-1/2 tablespoons butter
pinch of salt
1 cup sweetened condensed milk
1-1/2 cups marshmallow cream
1 - 3.4 ounce instant pumpkin spice pudding mix
optional: fall leaves sprinkles
Instructions
For the Crust and Filling:
Preheat oven to 425 degrees.
Line a 8x8-inch baking dish with non stick foil and spray with non stick cooking spray.
Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
Cook for 2 minutes.
REMOVE FROM HEAT AND STIR IN THE SWEETENED CONDENSED MILK
Pour over crackers.
Bake 10 minutes.
Set aside and make fudge topping.
For the Pumpkin Fudge:
In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk; heat until melted and smooth.
Add the pudding mix and stir until the mix dissolves.
Add the marshmallow; stir until melted and smooth.
Pour hot fudge over filling. Smooth using an off set spatula.
Sprinkle on leaf sprinkles, press down with the palm of your hand.
Refrigerate until set.
Remove from refrigerator and cut into small squares.
Store at room temperature.

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