Caramel Pecan Cream Slab Pie
Serves 16
Ingredients
Crust
1 box Pillsbury refrigerated pie crusts, softened as directed
on box
Filling
12 oz cream cheese, softened (from two 8 oz packages)
1 1/2 cups powdered sugar
1/4 cup caramel sauce
3 cups Cool Whip frozen whipped topping, thawed (from 12 oz
container)
Topping
2 1/2 cups chopped toasted pecans
1 cup caramel sauce, room temperature
Additional Cool Whip frozen whipped topping, thawed, if desired
Directions
Preheat oven to 450 degrees.
Remove pie crusts from pouches. On lightly floured surface,
unroll and stack crusts one on top of the other. Roll to 17x12
inch rectangle.
Fit crust into 15x10x1 inch pan, pressing firmly into corners and
sides. Fold extra crust underneath and slightly on top edges of
pan, fluting edges and poking bottom and sides of crust with
fork. Bake 10 to 12 minutes or until golden brown; remove from
oven, and cool completely.
In large bowl, beat cream cheese, powdered sugar, and 1/4 cup
caramel sauce with electric mixer on medium speed until smooth,
scraping down side of bowl frequently. Beat in 3 cups of the
whipped topping. Spread on top of cooled crust; refrigerate 20
minutes.
In medium bowl, mix pecans and 1 cup caramel sauce. Drop
spoonfuls of mixture evenly on top of cream cheese layer;
carefully spread to cover. Refrigerate 3 to 4 hours or until
chilled and set. Serve with additional whipped topping.
Notes -
Caramel sauce varies in thickness and consistency. Be sure to use
room temperature caramel for best results. This recipe uses
Smuckers caramel topping from 12.25 oz jar.
Toast nuts in shallow pan in 350 degree oven 8 to 10 minutes.
Serves 16
Ingredients
Crust
1 box Pillsbury refrigerated pie crusts, softened as directed
on box
Filling
12 oz cream cheese, softened (from two 8 oz packages)
1 1/2 cups powdered sugar
1/4 cup caramel sauce
3 cups Cool Whip frozen whipped topping, thawed (from 12 oz
container)
Topping
2 1/2 cups chopped toasted pecans
1 cup caramel sauce, room temperature
Additional Cool Whip frozen whipped topping, thawed, if desired
Directions
Preheat oven to 450 degrees.
Remove pie crusts from pouches. On lightly floured surface,
unroll and stack crusts one on top of the other. Roll to 17x12
inch rectangle.
Fit crust into 15x10x1 inch pan, pressing firmly into corners and
sides. Fold extra crust underneath and slightly on top edges of
pan, fluting edges and poking bottom and sides of crust with
fork. Bake 10 to 12 minutes or until golden brown; remove from
oven, and cool completely.
In large bowl, beat cream cheese, powdered sugar, and 1/4 cup
caramel sauce with electric mixer on medium speed until smooth,
scraping down side of bowl frequently. Beat in 3 cups of the
whipped topping. Spread on top of cooled crust; refrigerate 20
minutes.
In medium bowl, mix pecans and 1 cup caramel sauce. Drop
spoonfuls of mixture evenly on top of cream cheese layer;
carefully spread to cover. Refrigerate 3 to 4 hours or until
chilled and set. Serve with additional whipped topping.
Notes -
Caramel sauce varies in thickness and consistency. Be sure to use
room temperature caramel for best results. This recipe uses
Smuckers caramel topping from 12.25 oz jar.
Toast nuts in shallow pan in 350 degree oven 8 to 10 minutes.
