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1 7 oz. pkg. caramels 1/4 c. evaporated milk 3/4 c. chopped pecans, divided 1 9 -inch chocolate crumb piecrust 2 3 oz. pkg. cream cheese, softened 1/2 c. sour cream 1 1/4 c. milk 1 3.9 oz. pkg. chocolate instant pudding mix 1/2 c. fudge topping 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 c. chopped pecans. Pour into piecrust. 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. 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. |