Chocolate Turtle Cheesecake |
| Name: |
Keri Scott |
| Base: |
Little Rock AFB |
| Recipe: |
Ingredients:
1 (7oz) package caramels.
1/4 cup evaporated milk.
3/4 cup chopped pecans, divided.
1 (9 inch) chocolate crumb piecrust.
2 (3 oz) packages cream cheese, softened.
1/2 cup sour cream.
1 1 /4 cup milk.
1 (3.9 oz) package chocolate instant pudding mix.
1/2 cup fudge topping or 1/4 cup caramel topping (or 1/2 of both).
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Directions:
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 mins. Stir in 1/2 cup of 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 or caramel topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time. ENJOY! |
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