1. Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
2. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust underneath and slightly on top edges of pan, fluting edges and poking bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown; remove from oven, and cool completely.
3. In large bowl, beat cream cheese, powdered sugar, and 1/4 cup caramel sauce with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 3 cups of the whipped topping. Spread on top of cooled crust; refrigerate 20 minutes.
4. In medium bowl, mix pecans and 1 cup caramel sauce. Drop spoonfuls of mixture evenly on top of cream cheese layer; carefully spread to cover. Refrigerate 3 to 4 hours or until chilled and set. Serve with additional whipped topping.
Tip 1 Toast nuts in shallow pan in 350°F oven 8 to 10 minutes, stirring occasionally, until light brown and toasted.
Tip 2 Caramel sauce varies in thickness and consistency. Be sure to use room temperature caramel for best results. This recipe uses Smuckers™ caramel topping from 12.25-oz jar.
- 28 g Total Fat
- 4 G Protein
- 47 g Total Carbohydrate
- 27 g Sugars
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Nutritional Information
- 28 g Total Fat
- 4 G Protein
- 47 g Total Carbohydrate
- 27 g Sugars
Directions
1. Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle.
2. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust underneath and slightly on top edges of pan, fluting edges and poking bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown; remove from oven, and cool completely.
3. In large bowl, beat cream cheese, powdered sugar, and 1/4 cup caramel sauce with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 3 cups of the whipped topping. Spread on top of cooled crust; refrigerate 20 minutes.
4. In medium bowl, mix pecans and 1 cup caramel sauce. Drop spoonfuls of mixture evenly on top of cream cheese layer; carefully spread to cover. Refrigerate 3 to 4 hours or until chilled and set. Serve with additional whipped topping.
Tip 1 Toast nuts in shallow pan in 350°F oven 8 to 10 minutes, stirring occasionally, until light brown and toasted.
Tip 2 Caramel sauce varies in thickness and consistency. Be sure to use room temperature caramel for best results. This recipe uses Smuckers™ caramel topping from 12.25-oz jar.