| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Chocolate, Desserts |
8 |
Servings |
INGREDIENTS
|
|
**Heart4Hom@aol com** |
| 2 |
c |
Cream-filled chocolate |
|
|
Cookie crumbs, divided |
| 1/2 |
c |
Pecans, finely chopped |
| 1/4 |
c |
Butter, melted |
| 1/3 |
c |
Evaporated milk |
| 1 |
|
Package, 7oz chocolate |
|
|
Covered caramel candies |
| 16 |
oz |
Cream cheese, softened |
| 8 |
oz |
Frozen whipped topping |
|
|
Thawed |
INSTRUCTIONS
In a medium-sized bowl, combine 1 cup cookie crumbs, the pecans, and
the butter. Press the mixture into the bottom of a 7"x11" baking
dish, cover, and place in the freezer. Meanwhile, place the
evaporated milk and the candies in a large heavy saucepan and melt the
candies over low heat, stirring frequently. Let cool to lukewarm;
meanwhile, place the cream cheese in a large bowl and beat until
fluffy. Add the warm chocolate mixture, then fold in the whipped
topping and the remaining 1 cup cookie crumbs. Remove the crust from
the freezer and carefully spoon the mixture over the crust. Cover and
chill for 2-3 hours, until cold, and sprinkle with additional cookie
crumbs just before serving, if desired Yield: 8 servings Recipe By
: Source: WKBWTV File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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