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.
into a bowl. Cover with combined milk, cream and liqueur and let
using an electric mixer, beat cream cheese and butter on medium
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
ch round cake tins with cooking oil. Flour
00b0F. Line a baking sheet with parchment paper. For the cookie
cup of the sugar with the butter, salt and vanilla
illing, mix the clementine pieces with cream cheese, 1/4 cup sugar
9x13-inch baking dish with parchment paper, and lightly grease
bout 1 tablespoon of Smuckers Caramel ice cream topping (count of 5
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!
hipping cream until stiff peaks form.
Fold in the caramel topping
ombine the 1 cup whipping cream, the chocolate pieces, butter, and
quare (2-quart) baking dish with nonstick cooking spray.
In
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.
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.
In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell. Sprinkle with pecans.
In a small bowl, whisk remaining eggs. Graduall whisk in caramel ice cream topping until blended. Pour over pecans.
Bake at 375 for 35-40 min or until lightly browned (loosely cover with foil after 20 min if pie browns too quickly).
Cool on wire rack for one hour.
Refrigerate for 4 hrs or overnight before slicing.
Refrigerate leftovers.
Line frozen ice cream bar sandwiches into the bottom of a 9x12-in pan (cut to fit).
Cover with cool whip.
Use half the container.
Pour fudge topping over cool whip.
Line another layer of ice cream bar sandwiches.
Cover with the rest of the cool whip. Top with caramel ice cream topping.
Sprinkle with peanuts. Refrigerate.