| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Chocolate |
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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