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Saturday, December 19, 2015

chocolate turtles® cheesecake

Ingredients

  • Servings: 1
  • 7 ounces caramels
  • 1/4 cup evaporated milk
  • 3/4 cup chopped pecans
  • 1 (9 inch) prepared chocolate cookie crumb crust
  • 6 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 1/4 cups milk
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1/2 cup hot fudge topping

Recipe

  • place caramels and evaporated milk in a saucepan. heat over low heat, stir continually until smooth for about five minutes. stir in 1/2 cup chopped pecans. pour into pie crust.
  • combine cream cheese, sour cream, and milk in a blender. process until smooth. add pudding mix; process for about 30 seconds more.
  • pour pudding mix over caramel layer, covering completely. chill, loosely covered, until set (it usually takes about 15 minutes).
  • drizzle fudge topping over pudding layer in a decorative pattern. sprinkle top of cake with remaining pecans. chill, loosely covered, until serving time.

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