SANDIES PECAN AND CARAMEL CHEESECAKE
This pie is simply irresistible--it starts with chopped shortbread cookies, a drizzle of caramel sauce, a layer of cheesecake filling and then tops it all with whipped topping and more caramel sauce.
Provided by LINDA BAILEY
Categories Nuts
Time 3h50m
Number Of Ingredients 9
Steps:
- 1. Place 1 cup chopped PECAN SANDIES cookies in Graham crust. Drizzle with 1/2 cup of ice cream topping. Set aside. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk. Add egg, lemon juice and vanilla.
- 2. Beat until just combined. Pour over cookies in crust. Bake at 300°F for 30 to 35 minutes or until almost set. Cool on wire rack for 1 hour. Refrigerate at least 2 hours. Spoon or pipe whipped topping on top. Drizzle with remaining 1/4 cup ice cream topping. Sprinkle with 1/4 cup crushed cookies. Store in refrigerator.
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