owl. Cover with combined milk, cream and liqueur and let stand
Place caramel ice cream topping into a microwave-safe
For caramel sauce, heat cream. Add espresso and 1/2
n medium bowl, stir together cream cheese, powdered sugar, and vanilla
side to cool.
Pour caramel ice cream topping into a small
First, bring the cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in the cider and the water and raise the heat to medium high, heating just until the cider begins to steam, about 4 minutes.
Divide among 4 mugs, top each one with 2 tablespoons of caramel whipped cream (recipe follows) and serve immediately.
Caramel Whipped Cream: In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form.
Prepare cake.
Cool completely.
Beat together caramel ice cream topping and butter in a large mixing bowl until smooth. Gradually add powdered sugar, vanilla and pecans, beating until frosting is creamy and spreadable.
Spread frosting between layers and on top and sides.
Store in refrigerator until ready to serve. Let cake stand at room temperature for approximately 30 minutes for easier cutting.
hem with slices of ice cream and the remaining cookies. Serve
Combine caramel candies each
cut into 4 pieces and 1/3 cup flour.
Add apples,
ice
cream
topping
and lemon juice. Mix well.
Pour mixture
into a frozen regular 9-inch Pet-Ritz pie crust and sprinkle with
1/2
cup
pecan
pieces.
Bake at 375\u00b0 on a preheated baking
sheet for 40 to 45 minutes.
Store at
room temperature.
When using a Pet-Ritz deep dish crust, please substitute
15
caramel candies, 1/2 cup flour, 5 cups apples, 1 cup caramel ice cream topping and 1 tablespoon lemon juice.
wo layers.
Whisk milk, cream, French vanilla pudding mix, butterscotch
bout 1 tablespoon of Smuckers Caramel ice cream topping (count of 5
hipping cream until stiff peaks form.
Fold in the caramel topping
ombine the 1 cup whipping cream, the chocolate pieces, butter, and
Heat 1/4 cup cream and 1/4 cup brown sugar in a saucepan over medium heat until mixture starts to boil. Raise heat to medium-high and stir in apple cider and water. Cook until mixture starts to simmer, about 4 minutes.
Beat 1/2 cup cream and 1 tablespoon brown sugar together in a bowl until soft peaks form. Lift your beater or whisk straight up: the whipping cream will form soft mounds rather than a sharp peak.
Pour cider into mugs and top with caramel whipped cream.
br>Drizzle evenly with ice cream topping.
In medium bowl
aucepan, melt caramels in caramel ice cream topping over low heat,stirring
Combine 10 caramel candies; cut each into 4 pieces.
Add 1/3 cup flour.
Add 3 cups (cut into 1/2-inch cubes) Jonathan or Rome apples, 2/3 cup caramel ice cream topping and 2 teaspoons lemon juice.
Mix well.
Bake at 375\u00b0 on a preheated baking sheet for 40 to 45 minutes.
Store at room temperature.
Mix all ingredients (except almonds and caramel topping) in bowl on low speed until well blended.
Pour into 8-inch pie plate. Top with caramel ice cream topping and sprinkle with slivered almonds.
Refrigerate 2 to 3 hours.
Garnish dip with Granny Smith apple slices.
Yum!
Place cold brew concentrate, milk, 2 tablespoons caramel ice cream syrup, and sugar in blender; blend until mixed, 5 to 10 seconds. Add ice cubes and blend well, about 5 seconds. Pour into a glass.
Serve topped with whipped topping and a drizzle of caramel syrup.
In a large saucepan over medium heat, combine butter and sugar. Stir in rice cereal, 1 cup at a time; remove from heat.
Press 1/2 of crispy mixture in the bottom of a 9x13 inch pan. Slice off sections of ice cream, and spread entire half gallon in an even layer over crispy mixture. Top with remaining crispy mixture. Drizzle caramel topping over dessert. Freeze for at least 1 hour.