Inspired by the Summer 2010 Kraft What's Cooking magazine. You can find this at www.kraftcanada.com
1 1/4 cups Oreo baking crumbs
1/4 cup butter, melted
1 tub (250g) Philadelphia Cream Cheese spread
1/3 cup Kraft Extra Creamy Peanut Butter
1/2 cup sugar
1 3/4 cup thawed Cool Whip
1/4 cup butterscotch flavored topping
1/4 cup coarsely chopped pecans, toasted
2 squares Baker's Semi-Sweet Chocolate
Mix baking crumbs and butter; press onto bottom and up side of 9-inch pie plate. Beat cream cheese spread, peanut butter, and sugar in a large bowl with a mixer until well blended. Add Cool Whip; mix well.
Spread butterscotch topping onto bottom of crust; cover with cream cheese mixture. Freeze for 4 hours.
Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.
Notes:
Just in case you don't know, pretty much every item can be bought as No Name or store brand. You don't have to buy the brand it says.
To make the crust, melt the butter in the pie plate, then add the crumbs and mix. Don't get extra bowls dirty. It's too much like work then.
I actually used Cool Whip this time, and didn't make real whipped cream. I know that when I taste it, I'll wish I had, but oh well. I was going for simple and fewer steps.
I did, however, make the caramel from scratch. Is there a difference between caramel and butterscotch? To get the caramel into the crust, load up a spoon and drizzle over the crust. I tried to dump a blob into the crust and spread it. DOES NOT WORK. Messy!
I haven't topped the pie yet, but I'll be doing peanuts instead of pecans.
1 1/4 cups Oreo baking crumbs
1/4 cup butter, melted
1 tub (250g) Philadelphia Cream Cheese spread
1/3 cup Kraft Extra Creamy Peanut Butter
1/2 cup sugar
1 3/4 cup thawed Cool Whip
1/4 cup butterscotch flavored topping
1/4 cup coarsely chopped pecans, toasted
2 squares Baker's Semi-Sweet Chocolate
Mix baking crumbs and butter; press onto bottom and up side of 9-inch pie plate. Beat cream cheese spread, peanut butter, and sugar in a large bowl with a mixer until well blended. Add Cool Whip; mix well.
Spread butterscotch topping onto bottom of crust; cover with cream cheese mixture. Freeze for 4 hours.
Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.
Notes:
Just in case you don't know, pretty much every item can be bought as No Name or store brand. You don't have to buy the brand it says.
To make the crust, melt the butter in the pie plate, then add the crumbs and mix. Don't get extra bowls dirty. It's too much like work then.
I actually used Cool Whip this time, and didn't make real whipped cream. I know that when I taste it, I'll wish I had, but oh well. I was going for simple and fewer steps.
I did, however, make the caramel from scratch. Is there a difference between caramel and butterscotch? To get the caramel into the crust, load up a spoon and drizzle over the crust. I tried to dump a blob into the crust and spread it. DOES NOT WORK. Messy!
I haven't topped the pie yet, but I'll be doing peanuts instead of pecans.
Traditionally caramel is made by cooking white sugar in water until it becomes thick and brown in colour, butterscotch is made with butter, brown sugar, water, cream and vanilla. The biggest difference is the flavour and type of sugar used.
ReplyDeleteFrom wikipedia:
"Caramel candy differs from butterscotch in that the flavour is from caramelized (slightly burnt) sugar and not brown sugar. Caramel refers to the caramelized sugar itself and not other ingredients added (such as butter or cream)."
Personally I don't like butterscotch but love caramel.
Okay, so then by the wikipedia definition, my "Caramel Sauce" is actually butterscotch! Interesting! Thanks for that information.
ReplyDelete