Directions:
- Place caramels and evaporated milk in a heavy saucepan.
- Heat over medium-low heat, stirring continuously, until smooth, about 5 minutes.
- Stir in 1/2 cup chopped pecans.
- Pour into pie crust.
- In a blender, combine cream cheese, sour cream and milk.
- Process until smooth.
- Add pudding mix; process for about 30 seconds longer.
- Pour pudding mixture over caramel layer, covering evenly.
- Chill loosely covered until set, about 15-20 minutes (or overnight).
- Drizzle fudge topping over pudding in a decorative pattern.
- Sprinkle with remaining pecans.
- Serve immediately or keep chilled, loosely covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.3 Kcal (1094 kJ) | ||
| Calories from fat | 164.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.26g | 28% | |
|---|---|---|---|
| Cholesterol | 10.75mg | 4% | |
| Sodium | 124.58mg | 5% | |
| Potassium | 155.89mg | 3% | |
| Total Carbs | 21.29g | 7% | |
| Sugars | 15.83g | 63% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 4.11g | 8% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 77.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 308.95 Kcal (1294 kJ) | ||
| Calories from fat | 194.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.59g | 28% | |
|---|---|---|---|
| Cholesterol | 12.71mg | 4% | |
| Sodium | 147.3mg | 5% | |
| Potassium | 184.32mg | 3% | |
| Total Carbs | 25.17g | 7% | |
| Sugars | 18.72g | 63% | |
| Dietary Fiber | 2.47g | 8% | |
| Protein | 4.86g | 8% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.6mg | 3% | |
| Calcium | 91.2mg | 8% | |
* 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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