Happy Monday!! I hope you all had a wonderful weekend; I sure did! I went to a scrappin’ weekend on Friday and Saturday. A bunch of us stay at a Hampton Inn and rent the conference room. We set up about 20 long tables and bring all our scrappin’ supplies. We spend the two days scrapbooking, chatting, laughing, and eating way too much yummy food. It is so much fun!!! It is great to work un-interrupted. Everyone shares supplies and if we run out of anything, we drive across the street to Robert’s. Gotta love those 50% off coupons!
I got a few of the recipes from our fun and fattening weekend, I will post them sometime this month. But for today, here is the dessert recipe from Book Club last week. It took me a little time to make it because I made the crust from scratch, and I realized I was out of caramel ice cream topping and had to make that from scratch also. If you use a purchased crust and jar of caramel topping, this dessert is pretty easy to throw together. It is rich, creamy, crunchy, gooey, and just divine!!
1 1/4 cup graham cracker crumbs (about 10 crackers)
3 Tbsp sugar
1/4 cup melted butter
1 cup flour
1/2 cup brown sugar
3/4 cup oats
1/3 cup chopped nuts
1/2 cup butter
8oz cream cheese, softened (I used light)
1 can sweetened condensed milk (not evaporated milk)
12oz Cool Whip
1/3-1/2 cup of caramel ice cream topping
For crust, mix crumbs, sugar and butter. Press into 2 pie plates. Bake at 350 for 6 minutes; cool.
For brickle, combine all ingredients till crumbly and pat into a 9×13″ pan. Bake at 350 for about 15 minutes or till light brown. Remove from oven and crumble. Cool completely.
For filling, Beat cream cheese till fluffy; gradually beat in milk. Fold in Cool Whip.
To assemble pies, spread half of the filling in the two pie crusts (a fourth of the mixture in each.) Sprinkle with half of the crumbs. Drizzle with half of the caramel. Repeat the filling and crumb layers. Cover with plastic wrap and freeze for at least 4 hours. Remove from freezer 10 minutes before serving and drizzle remaining caramel over the top.
-Makes two 9″ pies or 1 springform pan
-This can also be made in a springform pan, it just takes longer to freeze.
-I used pecans, but you can use any nuts you like.
-I like to drizzle the caramel over the individual slices, I think it makes for a prettier presentation.