Mini Layered Honey-Pecan Cakes
- Crust
- 2 qt. Golden OREO Pieces-Medium, crushed
- 1-1/4 cups butter, softened
- Pecan Filling
- 1 qt. orange blossom honey
- 1 cup butter
- 1 doz. eggs
- 1 qt. pecans, chopped
- 1 Tbsp. vanilla
- 1/4 tsp. ground nutmeg
- Honey-Orange Cream Cheese
- PHILADELPHIA Original Cream Cheese, softened
- 1/4 cup orange blossom honey
- 2 tsp. orange zest Safeway 1 lb For $0.79 thru 02/09
- 1 qt. prepared whipped topping
- Garnish
- 1-1/2 cups Golden OREO Pieces-Medium, finely crushed
- 1-1/2 cups prepared whipped topping
- 24 each Golden OREO Cookies
- Crust: Mix ingredients until well blended; press about 1/4 cup onto bottom of each of 24 (3-inch) panettone paper molds (or onto bottom of each of 6 molds for trial recipe).
- Place in sheet pan; set aside.
- Pecan Filling: Microwave honey in medium microwaveable bowl on HIGH 20 to 30 sec.
- or just until warmed.
- Add butter; stir until melted.
- Add eggs, 1 at a time, whisking constantly to prevent curdling.
- Stir in nuts, vanilla and nutmeg; pour1/3 cup over each Crust.
- Bake in 300 degrees F-convection oven 15 to 20 min.
- or until set.
- cool.
- Honey-Orange Cream Cheese: Beat cream cheese, honey and zest in large bowl until well blended.
- Fold in whipped topping.
- Spread about 3 Tbsp.
- over Pecan Filling in each mold.
- Garnish: Sprinkle 1 Tbsp.
- crushed OREO Pieces over Honey-Orange Cream Cheese layer in each mold; top with a 1-Tbsp.
- rosette of whipped topping and 1 whole cookie.
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Taken from www.kraftrecipes.com/recipes/mini-layered-honey-pecan-cakes-116490.aspx (may not work)