Recipe 743 - Turtle Cheesecake
Recipe 743 - Turtle Cheesecake
(by Shirley McNevich)
1 - 7oz. bag Kraft caramels
1/4 cup Carnation evaporated milk
3/4 cup chopped pecans
1 - 9" Keebler chocolate graham cracker crust
6oz. Philadelphia cream cheese
1/2 cup sour cream
1 1/4 cups milk
1 - 3.7oz. box Jell-O chocolate INSTANT pudding1/2 cup fudge topping for ice cream
In a saucepan over low heat add caramels and evaporated milk--cook and stir until
smooth. Add the chopped pecans--stir. Pour this mixture into the ready-made crust.
In a mixer add cream cheese, sour cream and milk--beat until smooth. Add the
pudding mix to the cream cheese mixture--beat. Pour cream cheese mixture over the
caramel mixture in the crust. Place in refrigerator for 2 hours, then remove and drizzle
fudge topping and extra chopped pecans over the top. Keep refrigerated.
Continue to:
Other Recipes:
- 680 - Pumpkin Sponge Pies
- 605 - 14 Day Pickles
- 656 - Blueberry Pancakes
- 673 - Butterscotch Drop Cookies
- 694 - Breakfast Pizza
- 601 - Gingerbread Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
