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Categories:
crust Caramel Filling pretzels coarsely butter sugar cream cheese dessert topping caramel vanilla heavy cream
Viewed: 55 - Published at: 4 years agoIngredients
- crust Pretzel
- caramel Filling
- 1 cup crushed pretzels coarsely
- 1/2 cup butter melted
- 1/3 cup sugar
- 2 packages cream cheese 8 ounces each, softened
- 1/2 cup dessert topping caramel
- 1 tablespoon pure vanilla extract McCormick(R)
- 1/4 cup heavy cream
Method
- For the Crust, mix all ingredients in medium bowl. Press into bottom and up sides of 9-inch pie plate. Set aside.
- For the Filling, beat cream cheese, caramel topping and vanilla in large bowl with electric mixer on medium speed until smooth. Gradually beat in heavy cream just until blended. Beat on medium-high speed 2 minutes or until fluffy. Spoon mixture into crust.
- Refrigerate 3 hours or until set. Drizzle with additional caramel topping. Sprinkle with sea salt, if desired. Store leftover pie in refrigerator.
