Recipe

Danielle and I have been started having Sunday dinners with our men and Hannah! Sunday she made a dessert that was delicious! Danielle also allowed me to use it for the Cincinnati.MomsLikeMe.com recipe book. It is going to be published in their Summer or Back to School Cook books. There is still time for you to give Melissa a recipe, here. While you are there feel free to participate in the talk. There are some really great women there and will do anything for each other. It's a great place to be!

Creamy Dulce de Leche Pie (I named it Creamy Candy Bar Pie!)

3/4 cup carmel ice cream topping, divided
1 Honey Maid Graham Pie Crust (6 oz)
1/2 cup Planters Pecan Pieces, divided
1 pkg. (8 oz) Philadelphia Cream Cheese, softened
1 tub (8 oz) Cool Whip Whipped Topping, thawed, divided
1 chocolate-covered English toffee bar (1.4 oz) chopped
1/2 tsp unsweetened cocoa powder

Spread 3 Tbsp of the carmel topping onto bottom of the crust; sprinkle with 1/3 cup of the pecans.

Mix cream cheese and 1/2 cup of the remaining carmel topping until well blended. Stir in 2 cups of the whipped topping and the chopped candy. Spoon into crust.

Top with remaining whipped topping and pecans. Sift cocoa powder over top. Drizzle with remaining carmel topping. Refridgerate at least 1 hour before serving. Store leftovers in refrigerator.

*Note: You can substitute the toffee bar for, M&M's, Andes Mints, Hershey Bar
Makes 8 servings, 1 piece each