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Pecan Pie Cheesecake Fudge Recipe

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This recipe for Pecan Pie Cheesecake Fudge is from The Bennett 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!
Category:
Category:
Ingredients:  
Ingredients:  
For the Crust and Filling:
16 saltine crackers
1/2 cup butter
1/2 cup light brown sugar, packed
2/3 cup sweetened condensed milk

For the Cheesecake Fudge:
3 cups white chocolate chips
1-1/2 tablespoons butter
pinch of salt
1 cup sweetened condensed milk
1-1/2 cups marshmallow cream
1- 3.4 oz. instant cheesecake pudding mix
1 cup pecans
Directions:
Directions:
For the Crust and Filling:
1. Preheat oven to 425 degrees.
2. Line a 8 x 8 inch baking dish with foil
3. Arrange saltines in an even layer on the bottom of the baking dish.
4. In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
5. Cook for 2 minutes.
6. Remove from heat, and stir in condensed milk.
7. Pour ove crackers.
8. Bake 10 minutes.
9. Set aside and make fudge topping.

For the Cheesecake Fudge:
10. In a medium saucepan, combine the white chocolate chips, butter, salt, and condensed milk; heat until melted and smooth,
11. Add the pudding mix and stir until the mix dissolves.
12. Add the marshmallow; stir until melted and smooth.
13. Pour hot fudge over filling. Smooth using an off set spatula.
14. Sprinkle on pecans, press down with the palm of your hand.
15. Refrigerate until set.

 

 

 

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