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Pralines and Cream Dream Dessert Recipe

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This recipe for Pralines and Cream Dream Dessert, by , is from The Marcoot-Ringering Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Ringering


1 (11.3 oz.) box of curshed Sandies pecan cookies
1/4 cup melted butter
Cream Cheese filling
8 oz. cream cheese, softened
8 oz. thawed cool whip
1/4 cup powdered sugar
2 small boxes INSTANT butterscotch pudding, dry not prepared
and NOT cook n' serve
3 1/2 cup milk
12 oz. cool whip
Sugared pecans
1 cup chopped pecans
1/2 cup sugar
Remaining ingredients
1/4 cup Carmel ice cream topping

-Preheat oven to 350
-In a 9x13 baking dish combine cookies and melted butter to form crust layer. Press down evenly over bottom of pan and bake for 12 min. Set aside to cool.
-In a small mixing bowl, beat cream cheese, powdered sugar and cool whip until smooth and well combined. Set aside in fridge until ready to assemble.
-In small mixing bowl mix pudding packets and milk and refrigerate until ready to assemble
-In a medium skillet over medium heat, combine pecans and sugar. Stir until sugar is melted. Pour on parchment paper to cool
-Spread cream cheese mixture over cooled crust
-Next gently spoon pudding over the cream cheese mixture
-Then top with cool whip
-Sprinkle the cooled sugared pecans over the top
-Drizzle caramel sauce over the nuts and refrigerate for at least 2 hours before serving




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