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TEXAS TURTLE CHEESECAKE PIE

Contributed By: DIANE | See all of DIANE's recipes
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
  6 wedges
THE BEST OF ALL FLAVOUR COMBINATIONS! CRUNCHY PECANS, GOOEY CARAMEL, RICH SOUR CREAM FILLING AND THREE CHOCOLATE ENHANSERS!
RECIPE INGREDIENTS
1 (7-8 ounce) Package caramels
1/4 Cup evaporated milk (not sweetened condensed)
1-1/4 Cup coarsely chopped toasted pecans, divided use
1 (9-inch) prepared chocolate cookie pie crust
6 ounces (3/4 of a 8-Ounce block) cream cheese, at room temperature
1/2 Cup DAISY Dairy Sour Cream
1-1/4 Cups milk
1 (3.9-ounce) package Instant Chocolate Pudding
1/2 Cup miniature  bittersweet chocolate chips or chopped chocolate
1/2 Cup prepared  Hot Fudge Sundae topping
DIRECTIONS
Melt caramels and evaporated milk in a heavy saucepan over low heat, stirring constantly until smooth. Stir in 1/2 Cup of the pecans (reserving 1/2 Cup for later). Pour into the pie crust.


Whip cream cheese, sour cream, and milk with an electric mixer on medium speed until smooth and fluffy, about 3 minutes. With mixer running, add the chocolate pudding mix in a constant stream, beating until well-combined and thick. Fold in miniature chocolate chips.


Pour the pudding mixture over the caramel layer in the pie crust and spread to smooth it. Cover loosely and chill at least 1 hour to set.


Place the fudge topping in a small closeable plastic bag, squeeze out the air, and seal. Cut a small corner from the bottom of the bag and use as a pastry bag to drizzle chocolate over the top of the chilled pie. Sprinkle evenly with the remaining 1/2 Cup of pecans.


Cut into wedges to serve.


Date Added: 01/24/2011
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