1 envelope dessert topping, prepared according to package directions.
2 C. cool whip
Instructions
Chocolate Crust- Melt 1/3 c.butter, stir in wafer crumbs, pecans and pwd sugar. Press in the bottom and up sides of a 9 inch pie plate. Bake at 350 for 10 min.
Caramel Layer- Heat caramels, 1 T butter and milk, stirring until melted and smooth. Pour into crust. Cool completely
Truffle Layer- Melt chocolate, being careful not to burn them, until smooth. Cool, but don't allow to become firm again.
Fold in dessert topping and spread over cooled caramel layer. Chill for 3-4 hours.
Spread cool whip over pie and serve.
Originally Submitted
5/18/2010
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