Chocolate Turtle Cheesecake

1 (7-ounce) pkg. caramels
1/4 cup evaporated milk
3/4 cup chopped pecans
1 (9-inch) chocolate crumb pie crust
6 ounces cream cheese, softened
1/2 cup sour cream
1 1/4 cup milk
1 (3.9-ounce) pkg. chocolate instant pudding
1/2 cup fudge topping

Place caramels and evaporated milk in a saucepan. Heat over low heat, stir continually until smooth for about 5 minutes.

Stir in 1/2 c. chopped pecans.

Pour into pie crust.

Combine cream cheese and milk in blender. Process until smooth. Add pudding mix, process for about 30 seconds more.

Pour pudding mix over caramel layer, covering completly.

Chill, loosely covered, until set (about 15 minutes).

Drizzle fudge topping over pudding layer in a decorative pattern.

Sprinkle top with remaining pecans.

Chill loosely covered until ready to serve. S J Gresham

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