Caramel-Pecan Cheese Pie

  1. 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)

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