Ingredients
- FIRST LAYER FILLING
- 1 package (8 ounce) cream cheese (softened)
- 2 teaspoons vanilla extract
- 1 tablespoon caramel sauce (can be sugarfree)
- 1 cup powdered sugar (or Splenda)
- Sunbutter (one cup)
- 1 container (16 ounce) frozen whipped topping, thawed (Cool Whip)
- SECOND LAYER
- 1 cup whipped cream
- 2 tablespoons chocolate syrup (can be sugar free)
- 2 tablespoons caramel sauce (can be sugar free)
- PIE CRUST
- 1 cup pecan nuts (pieces, frozen)
- 1 cup chocolate chips
How to Make
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Step 1: Crust: take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small).
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Step 2: Pulse the processor until the largest pieces are as big as lentils or split peas.
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Step 3: Dump it into a pie pan and push with your fingers to cover the bottom
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Step 4: Cover with chips bake 10 minutes at 425 until chips melted . cool
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Step 5: Beat softened cream cheese until light and fluffy. Add the powdered sugar, Sunbutter, caramel, vanilla: beat until smooth.
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Step 6: Fold in one large container of whipped topping and spread into the spring form pan, that you have already made nut crust. Place in the fridge for a couple of hours over overnight to allow it to set up.
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Step 7: Remove the spring form pan sides and top with additional whipped cream topping.
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Step 8: Add the toppings over the whipped cream.
We hope you enjoy this recipe!
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