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Copycat Bob Evans' Pecan Caramel French Silk Pie

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ready in: 2-5 hrs
serves/makes:   10

recipe id: 12848

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1 baked pie shell, not graham cracker
2 jars caramel ice cream topping
1 pound chopped pecans
4 cups chocolate mousse (homemade, or made from mix.)
2 cups whipped cream
8 ounces cream cheese, softened
1/2 cup sugar


Mix cream cheese with sugar. Set aside 2 Tbsp. nuts for garnish.

Mix remaining nuts with caramel. Spread in shell. Spread cream cheese mix over that.

Next, layer the mousse on top of the cream cheese layer. To the mousse with the whipped cream.

Garnish with nuts; refrigerate before serving for at least 2 hours.

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Nutritional data has not been calculated yet.

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Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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