Combine first 3 ingredients in a large bowl.
Beat at medium speed of an electric mixer.
Add vanilla.
Combine flours and next 3 ingredients; add to sugar mixture alternately with pears.
Stir in pecans.
Spoon into a well-greased and floured Bundt pan.
Bake at 375\u00b0 for 55 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes.
Remove from pan and let cool completely on wire rack.
Spoon Caramel Drizzle over cake.
liced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top
4 minutes).
Drizzle with some caramel sauce (recipe follows).
Sprinkle with
too.
Meanwhile, make caramel sauce.
Caramel sauce:
Melt butter
venly over yogurt mixture.
Drizzle caramel topping over top.
Cut
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
eanuts over apple filling and drizzle with caramel topping. Serve immediately.
ool completely.
To make caramel drizzle, combine the caramels and heavy
top with Cool Whip.
CARAMEL DRIZZLE:
Combine sugar and water
n confectioner's sugar. Immediately drizzle over cookies.
In a
hile they bake, place all caramel drizzle ingredients except powdered sugar in
This is a favorite recipe in our family for 3 generations. Grammy Smucker made this cake and sold it at City Market years ago. \"If too much is eaten, you will soon have a change of waist line.\"
repared pie crust.
Make caramel: In a small, heavy bottomed
Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
combine the coconut water, sugar, caramel sauce, and fish sauce and
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.
In medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well. Pour mixture into crust. Top with pecans. Bake on preheated baking sheet at 375\u00b0 for 40 to 45 minutes until crust has browned. Cool.
ool completely before topping with caramel.
Caramel:
In a heavy
Heat oven to 350\u00b0.
Grease and flour rectangular 13 x 9 x 2-inch pan.
Beat all ingredients, except Caramel Fluff, in a large bowl on low speed 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes.
Cool completely.
Frost with Caramel Fluff.
Store in refrigerator.
Spray a 9 x 2 x 13-inch Pyrex dish with Pam.
Crunch cookies; spread in dish.
Spread Cool Whip over cookies.
Spread caramel topping over Cool Whip.
Sprinkle coconut and nuts over caramel; drizzle chocolate syrup over top.
May be frozen or eaten at once.