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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
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
Yields
8 Servings
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