This sumptuous dulce de leche pie is made with caramel ice cream topping, pecans and bits of chocolate-covered English toffee bar.
What You Need
Original recipe yields 8 servings
3/4 cup caramel ice cream topping, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1/2 cup PLANTERS Pecan Pieces, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 chocolate -covered English toffee bar (1.4 oz.), chopped
1/2 tsp. unsweetened cocoa powder
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Let's Make It
Spread 3 Tbsp. caramel topping onto bottom of crust; sprinkle with 1/3 cup pecans.
Mix cream cheese and 1/2 cup of the remaining caramel topping until blended. Stir in 2 cups whipped topping and chopped candy. Spoon into crust.
Top with remaining whipped topping and pecans. Sift cocoa powder over top. Drizzle with remaining caramel topping. Refrigerate 1 hour.
Prepare using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 15g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.