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Ingredients Jump to Instructions ↓

  1. 1 cup Keebler Sandies Pecan Shortbread cookies , chopped (about 6 cookies) 1 Keebler Ready Crust Graham 2 Extra Servings Pie Crust 3/4 cup caramel ice cream topping, divided 1 package (8 oz.) cream cheese, softened* 1 can (14 oz.) sweetened condensed milk 1 egg 2 tablespoons lemon juice 1 teaspoon vanilla 2 cups frozen non-dairy whipped topping, thawed 1/4 cup Keebler Sandies Pecan Shortbread cookies (finely crushed)

Instructions Jump to Ingredients ↑

  1. Place 1 cup choppedKEEBLER PECAN SANDIES cookies in KEEBLER READY CRUST Graham crust. Drizzle with 1/2 cup of ice cream topping. Set aside.

  2. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk. Add egg, lemon juice and vanilla. Beat until just combined. Pour over cookies in crust.

  3. Bake at 300F for 30 to 35 minutes or until almost set. Cool on wire rack for 1 hour. Refrigerate at least 2 hours.

  4. Spoon or pipe whipped topping on top. Drizzle with remaining 1/4 cup ice cream topping. Sprinkle with 1/4 cup crushed cookies. Store in refrigerator. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

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