If you've been dreaming of a light and fluffy dessert, these billowy cheesecake pies with a caramel-toffee crunch will have you floating on cloud nine.
Oxmoor House JULY 2004
Beat cream cheese at medium speed with an electric mixer until smooth. Add milk, beating until blended. Stir in chocolate morsels and toffee bits; fold in whipped topping.
Melt butter in a large nonstick skillet over medium-high heat. Add pecans; cook 5 minutes or until toasted, stirring constantly. Set aside.
Spread 1 1/2 cups cream cheese mixture into each crust. Drizzle about 2 tablespoons caramel topping over each pie; sprinkle each pie with about 2 tablespoons toasted pecans. Spread remaining cream cheese mixture evenly over pecans. Drizzle remaining caramel topping over each pie; sprinkle with remaining toasted pecans. Cover and freeze 8 hours.
Tip: You can substitute a chocolate graham cracker crust for the regular graham cracker crust.
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