Directions:
- Using a heavy saucepan, heat caramels and evaporated milk over medium-low heat, stirring constantly, until smooth.
- Add 1/2 C chopped pecans.
- Pour into pie crust.
- Add cream cheese, sour cream, and milk in a blender and process until smooth.
- Add pudding and blend about 30 seconds more.
- Pour pudding mixture over caramel mixture in pie pan evenly.
- Chill loosely covered, about 15-20 minutes.
- Drizzle fudge topping over pie and sprinkle with remaining pecans.
- Chill loosely covered until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1958.42 Kcal (8200 kJ) | ||
| Calories from fat | 936.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 104.1g | 160% | |
|---|---|---|---|
| Cholesterol | 21.5mg | 7% | |
| Sodium | 1790.71mg | 75% | |
| Potassium | 891.87mg | 19% | |
| Total Carbs | 229.03g | 76% | |
| Sugars | 111.05g | 444% | |
| Dietary Fiber | 13.73g | 55% | |
| Protein | 25.82g | 52% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 12.3mg | 68% | |
| Calcium | 250.2mg | 25% | |
| Amount Per 100 g | |||
| Calories | 422.27 Kcal (1768 kJ) | ||
| Calories from fat | 202.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.45g | 160% | |
|---|---|---|---|
| Cholesterol | 4.64mg | 7% | |
| Sodium | 386.11mg | 75% | |
| Potassium | 192.3mg | 19% | |
| Total Carbs | 49.38g | 76% | |
| Sugars | 23.94g | 444% | |
| Dietary Fiber | 2.96g | 55% | |
| Protein | 5.57g | 52% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 2.6mg | 68% | |
| Calcium | 54mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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