Ingredients
- ¼ cup caramel dessert topping
- 1 Keebler Ready-Crust Chocolate Flavor or Graham Cracker Pie Crust (6 ounces)
- ½ cup chopped pecans
- 2 packages (4-serving size) Chocolate Flavor Cook and Serve Pudding/Pie Filling
- 3 cups milk
- Thawed Cool Whip Whipped Topping — ⚠ no quantity stated (garnish)
Method
Spread: caramel topping on bottom of crust. Sprinkle with pecans. Refrigerate.
Stir pudding mixes into milk in medium saucepan. Stirring constantly, cook on medium heat until mixture comes to full boil. Remove from heat. Cool 5 min, stirring twice. Pour into crust. Place plastic wrap on surface of filling.
Refrigerate: 3 hours or until set. Garnish with Cool Whip.
Notes
Complete card. The underlined step headings — Spread, Stir, Refrigerate — are copied straight from the manufacturer's own layout, which is how these Kraft/Keebler cards were set.
Note the pudding type: Cook and Serve, not instant. The sibling cards in this hand
(toffee-bar-crunch-pie, chocolate-marshmallow-cookie-pie) both use instant, and swapping them here
would not set. The card is specific and the specificity matters.
The plastic wrap directly on the filling surface is the anti-skin step and is easy to lose in transcription; it is kept.
The bottom line of page 1 sits on the scan's edge and is slightly clipped, but the text ("Sprinkle with pecans. Refrigerate.") is legible and is continued cleanly on page 2.
⚠ The Cool Whip garnish carries no quantity — as on banana-split-dessert, it is a to-taste
finish, recorded as written.
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