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8 oz. cream cheese, softened 1/2 c. sugar 4 large eggs 1 tsp. vanilla 1 1/4 c. pecans, chopped 12 1/4-oz. jar fat free caramel ice cream topping 1 pie crust Preheat oven to 375. Beat cream cheese, sugar, 1 egg, and vanilla until smooth. Spread into pastry shell; sprinkle with pecans. Whisk remaining eggs; gradually whisk in caramel topping until blended. Pour over pecans. Bake 35-40 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |