Tuesday, November 17, 2015

Mo-Carameluscious Pie

Mo-Carameluscious Pie




1 Pillsbury® refrigerated pie crust, softened as directed on box


1 Package (8 oz) cream cheese, softened
1/3 Cup caramel topping
1/2 Cup powdered sugar
 1Tablespoon instant coffee granules
1 Tablespoon hot water
Cold milk (almost 1 cup)
1 Box (4-serving size) chocolate instant pudding and pie filling mix
1 Container (8 oz) frozen whipped topping, thawed (3 cups)
Additional caramel topping
2 Bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
  • 1Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
  • 2In small bowl with electric mixer, beat cream cheese, 1/3 cup caramel topping and the powdered sugar on medium speed until smooth. Spread in cooled pie crust.
  • 3In 1-cup measuring cup, dissolve instant coffee in 1 tablespoon hot water. Add enough cold milk to make 1 cup liquid; pour into large bowl. Add pudding mix; beat with whisk until smooth. Stir in 1 1/2 cups whipped topping. Spread over caramel layer. Cover with plastic wrap; refrigerate at least 2 hours to chill.
  • 4Before serving, remove plastic wrap and spread remaining whipped topping over top of pie. Drizzle with additional caramel topping. Sprinkle with chopped candy. Cover and refrigerate any remaining pie.

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