Caramel-Pecan Cheese Pie - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/3 c. water
1/4 c. lemon juice
3 oz. cream cheese, cubed
1 c. dry milk powder
sugar substitute equal to 2 Tbsp. sugar
1 carton whipped topping
5 Tbsp. toasted pecan pieces
1 graham cracker crust (9-inch)
2 to 3 Tbsp. caramel ice cream topping

Preparation

In a small saucepan, sprinkle gelatin over 1/3 cup water. Let stand for 1 minute. Bring to a boil; stir until gelatin is completely dissolved. Cool slightly. In a blender or food processor, combine lemon juice, cream cheese and gelatin mixture; cover and process until smooth. Transfer to a large bowl; fold in whipped topping. Stir in 3 tablespoons of the pecans. Pour mixture into crust; top with remaining nuts. Drizzle with caramel topping. Cover and refrigerate for 2 to 3 hours, until set.