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Ingredientes
- 2 c. Cream-filled chocolate
- Â Â Cookie crumbs -- divided
- 1/2 c. Pecans -- finely minced
- 1/4 c. Butter -- melted
- 1/3 c. Evaporated lowfat milk
- 1 pkt (7oz) chocolate
- Â Â Covered caramel candies
- 16 ounce Cream cheese -- softened
- 8 ounce Frzn whipped topping --
- Â Â Thawed
Direcciones
- In a medium-sized bowl, combine 1 c. cookie crumbs, the pecans, and the butter. Press the mix into the bottom of a 7"x11" baking dish, cover, and place in the freezer. Meanwhile, place the evaporated lowfat milk and the candies in a large heavy saucepan and heat the candies over low heat, stirring frequently. Let cold to lukewarm; meanwhile, place the cream cheese in a large bowl and beat till fluffy. Add in the hot chocolate mix, then mix in the whipped topping and the remaining 1 c. cookie crumbs. Remove the crust from the freezer and carefully spoon the mix over the crust. Cover and refrigeratefor 2-3 hrs, till cool, and sprinkle with additional cookie crumbs just before serving, if you like
- Yield: 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 8 servings | |
| Calories 497 | |
| Calories from Fat 399 | 80% |
| Total Fat 46.08g | 58% |
| Saturated Fat 26.84g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 276mg | 12% |
| Potassium 375mg | 11% |
| Total Carbs 22.42g | 6% |
| Dietary Fiber 4.5g | 15% |
| Sugars 13.54g | 9% |
| Protein 8.83g | 14% |
