#3354 - Caramel Toffee Pie

(by Shirley McNevich)

1/2 cup caramel ice cream topping4oz. SKOR toffee candy bars OR Heath candy bars (crushed)
1 - Keebler ready-made graham cracker crust
4oz. Philadelphia cream cheese (softened)
2 TBSP white sugar
1 TBSP milk + 2 cups milk
1 - 8oz. Cool Whip (thawed)
2 - 6oz. boxes Jell-O butterscotch pudding

In a mixer add cream cheese--beat. Add 1 TBSP milk and the white sugar--beat. Remove bowl from mixer--add HALF of the Cool Whip--stir until mixed. Spread the mixture into the graham cracker crust. Sprinkle HALF of the crushed toffee candy bars over the top. In a mixer add 2 cup milk and both boxes of butterscotch pudding mix--beat until thickened. Spread the butterscotch pudding mixture over the top of the pie. Sprinkle the rest of the crushed toffee candy bars over the top. Refrigerate overnight. When ready to serve, spread the rest of the Cool Whip over the top of the pie and drizzle the caramel ice cream topping over the Cool Whip.

#2339 - Caramel Rolls

(by Shirley McNevich)

18 frozen dinner rolls dough (yeast based--not biscuits)
1 - 3oz. box Jell-O butterscotch pudding mix (NOT instant)
1 stick butter (melted)
1/2 cup Domino's dark brown sugar (packed)
1 tsp. cinnamon
1 cup chopped pecans

Grease a 9 x 13 cake pan. Sprinkle the chopped pecans in the pan. Arrange the frozen rolls in the pan. Sprinkle the dry pudding mix evenly over the rolls. Pour the melted butter evenly over the rolls. Sprinkle the brown sugar over the rolls. Sprinkle the cinnamon over the rolls. Set the pan on your counter (uncovered) and let the rolls rise overnight. The next morning bake at 350 degrees for 30 minutes.

#740 - Homemade Pralines

(by Shirley McNevich)

1 - 3.5oz. box Jell-O butterscotch pudding mix (NOT instant)
1 cup white sugar
1/2 cup Domino's dark brown sugar
1/2 cup Carnation evaporated milk
1 TBSP vegetable oil
1 cup chopped pecans

In a saucepan add pudding mix, white sugar, brown sugar, milk and oil--stir and bring to a boil. Turn heat back a bit and boil for 10 minutes. Remove from heat, beat mixture with a spoon until it thickens. Add the chopped pecans and stir until mixed. Drop by teaspoonsful on to wax paper lined cookie sheets. Let them cool completely, then keep refrigerated.