This Mexican-inspired cream pie has a crunchy chocolate crust.
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30 chocolate wafer cookies, broken
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/3 cup Land O Lakes® Butter, melted
1 (13.4-ounce) can dulce de leche
3 ounces cream cheese, softened
1 cup milk
1 (3.3-ounce) package instant white chocolate or cheesecake-flavored pudding mix
3/4 cup Land O Lakes® Heavy Whipping Cream
Reserved dulce de leche
1 tablespoon hot water
Heat oven to 375°F.
Place cookies, sugar and cinnamon in food processor bowl fitted with metal blade or blender. Cover; process 10 seconds or until fine crumbs form. Pour in butter with processor running. Press mixture onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 8-10 minutes. Cool completely. Set aside.
Stir dulce de leche to soften. Reserve 3 tablespoons dulce de leche in bowl; set aside.
Drop 1/2 cup dulce de leche in small spoonfuls over cooled crust; carefully spread over bottom.
Combine remaining dulce de leche and cream cheese in bowl; beat at medium speed until well mixed.
Combine milk and pudding mix in another bowl; beat with whisk until smooth. Pour into cream cheese mixture; beat at medium speed until well mixed.
Beat whipping cream in another large bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir into cream cheese mixture. Spoon mixture into cooled pie crust.
Combine reserved 3 tablespoons dulce de leche and 1 tablespoon hot water in bowl; stir. Microwave 10-15 seconds or just until slightly melted. Drizzle over pie. Refrigerate at least 2 hours or until firm.
Dulce de leche is a caramelized sweetened condensed milk with a distinct flavor that is different from regular caramel. Look for cans of dulce de leche in the baking aisle by canned milks, or in the Hispanic section of your supermarket.
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