Caramel-Pecan Cheese Pie
- 1 envelope unflavored gelatin
- 1/3 c. water
- 1/4 c. lemon juice
- 3 oz. cream cheese, cubed
- 1 c. dry milk powder
- sugar substitute equal to 2 Tbsp. sugar
- 1 carton whipped topping
- 5 Tbsp. toasted pecan pieces
- 1 graham cracker crust (9-inch)
- 2 to 3 Tbsp. caramel ice cream topping
- In a small saucepan, sprinkle gelatin over 1/3 cup water. Let stand for 1 minute. Bring to a boil; stir until gelatin is completely dissolved. Cool slightly. In a blender or food processor, combine lemon juice, cream cheese and gelatin mixture; cover and process until smooth. Transfer to a large bowl; fold in whipped topping. Stir in 3 tablespoons of the pecans. Pour mixture into crust; top with remaining nuts. Drizzle with caramel topping. Cover and refrigerate for 2 to 3 hours, until set.
unflavored gelatin, water, lemon juice, cream cheese, milk powder, sugar substitute equal, graham cracker crust, caramel ice cream topping
Taken from www.cookbooks.com/Recipe-Details.aspx?id=27756 (may not work)