Sunday, May 15, 2011

It Is More Than Heavenly....

Ooooo...Chocolate Caramel Cream Pie.  I have done exceptionally well the last 2 sweets, about 800 calories a day...lots of water...feeling great.  But of course, when it comes to a creation like this..I had to give in just a bit....

Chocolate Caramel Cream Pie

Chocolate Crust
1/3 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1/4 tsp salt
Preheat oven to 350F. Lightly grease pie plate. In large bowl, cream together sugar and butter, until smooth and fluffy. Sift together flour, cocoa and salt in a small bowl. Working at a low speed, gradually beat in flour mixture. Mixture will be crumbly when all the flour has been incorporated. Press evenly into prepared pan and bake for 12-17 minutes.  Cool.

1 1/4 cup buttermilk syrup*
2 packages (8 oz each) cream cheese, softened
8 oz chocolate cool whip
Beat cream cheese and 1 cup topping.  Fold in cool whip (do not over mix). Spread in cooled crust.  Chill at least 2 hours.  Top with drizzled 1/4 cup remaining syrup and chopped nuts.
* click here  for recipe or you can use bottled caramel ice cream topping.

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