Directions:
- Place caramels and evaporated milk in a heavy saucepan. Cook over medium heat for about 5 minutes, stirring constantly, until smooth. Stir in 1/2 cup of the chopped pecans. Pour into chocolate crumb crust.
- In a blender or food processor, combine cream cheese, sour cream and milk. Process until smooth. Add pudding mix and process for about 30 seconds longer. Pour over caramel layer and refrigerate 15 minutes, or until set.
- Drizzle fudge topping over cake in a decorative pattern. Sprinkle with remaining 1/4 cup pecans. Refrigerate until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2494.37 Kcal (10443 kJ) | ||
| Calories from fat | 1652.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 183.66g | 283% | |
|---|---|---|---|
| Cholesterol | 129.53mg | 43% | |
| Sodium | 1426.61mg | 59% | |
| Potassium | 2271.99mg | 48% | |
| Total Carbs | 188.4g | 63% | |
| Sugars | 105.95g | 424% | |
| Dietary Fiber | 21.66g | 87% | |
| Protein | 48.22g | 96% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 7.1mg | 40% | |
| Calcium | 981mg | 98% | |
| Amount Per 100 g | |||
| Calories | 273.23 Kcal (1144 kJ) | ||
| Calories from fat | 181.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.12g | 283% | |
|---|---|---|---|
| Cholesterol | 14.19mg | 43% | |
| Sodium | 156.27mg | 59% | |
| Potassium | 248.87mg | 48% | |
| Total Carbs | 20.64g | 63% | |
| Sugars | 11.61g | 424% | |
| Dietary Fiber | 2.37g | 87% | |
| Protein | 5.28g | 96% | |
| Vitamin C | 0.5mg | 7% | |
| Iron | 0.8mg | 40% | |
| Calcium | 107.5mg | 98% | |
* 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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