Directions:
- Place caramels and evaporated milk in a heavy saucepan. Heat over medium low, stirring continually; until smooth, about five minutes. Stir in 1 cup chopped pecans. Pour into nine inch piecrust.
- Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer.
- Pour pudding mixture over caramel layer, covering evenly. Chill loosely covered, until set, about 15 minutes.
- Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top layer of cake with remaining pecans. Chill, loosely covered, until serving time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.4 Kcal (1308 kJ) | ||
| Calories from fat | 220.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.52g | 38% | |
|---|---|---|---|
| Cholesterol | 6.91mg | 2% | |
| Sodium | 105.46mg | 4% | |
| Potassium | 153.83mg | 3% | |
| Total Carbs | 21.26g | 7% | |
| Sugars | 15.14g | 61% | |
| Dietary Fiber | 2.98g | 12% | |
| Protein | 4.14g | 8% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 49.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 454.29 Kcal (1902 kJ) | ||
| Calories from fat | 320.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.65g | 38% | |
|---|---|---|---|
| Cholesterol | 10.04mg | 2% | |
| Sodium | 153.36mg | 4% | |
| Potassium | 223.7mg | 3% | |
| Total Carbs | 30.92g | 7% | |
| Sugars | 22.01g | 61% | |
| Dietary Fiber | 4.33g | 12% | |
| Protein | 6.02g | 8% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.1mg | 4% | |
| Calcium | 72mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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