Sunday, June 28, 2009


1 pkg (7-oz) caramels
1/4 cup evaporated milk
3/4 chopped pecans, divided
1 (9-inch) chocolate crumb pie crust
2 (3-oz each) pkgs cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 pkg (3.9-oz) chocolate instant pudding mix
1/2 cup 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 cup of the chopped pecans. Pour into the pie crust.

Combine the cream cheese, sour cream, and milk in a blender. Process mixture until smooth. Add pudding mix and process about 30 seconds longer. Pour mixture over the caramel layer, spreading to cover evenly. Loosely cover and chill until set, about 15 minutes.

Drizzle the fudge topping over the cheesecake and top with the remaining pecans. Chill, loosely covered, until serving time.

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