|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
12 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
Chocolate Crumb Pie Crust:
1-1/2 cups chocolate sandwich cookie crumbs
3 tbsp. butter, melted
Filling:
7 oz. caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
6 oz. cream cheese, softened
1/2 cup sour cream
1-1/4 cups milk
1 sm. package chocolate instant pudding mix
1/2 cup fudge topping
|
Directions:
|
Mix cookie crumbs with butter. Press into a 9-inch pie plate. Bake at 350°F for 6-8 minutes.
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup pecans. Pour into prepared pie crust. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.
Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered until serving time.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
