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Caramel Delight

Serves: 5
Total Calories: 177

Ingredients

1 large package (50) caramels
2/3 cup water
1 cup (8 ounces) sour cream
1 large container (1 pound) Cool Whip, slightly thawed
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Graham Cracker Crust:
1 package graham crackers, crushed
1 stick margarine, melted
1 tablespoon sugar

Directions:

Melt caramels with water. (I use the microwave and it takes about 7 minutes.) You have to stir them until all the caramel is melted. You can also use a double boiler to melt the caramels. Allow the mixture to cool slightly (won’t burn your finger when touched). After mixture has cooled, add the sour cream and Cool Whip. Stir until blended; do not beat.

Pour mixture into the Graham Cracker Crust. Sprinkle reserved mixture on top, cover with Saran Wrap and freeze. Allow to stand at room temperature about 10-15 minutes before cutting into squares. Refreeze if all is not eaten at once. (I don’t usually have any left.)

This is a great dessert for any occasion, and every time I take it to a social function, I am always asked for the recipe. This will feed about 15, depending on how large you cut your squares.

Graham Cracker Crust:
Pour melted butter over crackers and sugar; mix well and press into a 7x11-inch glass dish. Reserve about 2 tablespoons to sprinkle on top. (I spray my dish with Pam, or you could grease it with butter.)

Nutritional Facts:

Serves: 5
Total Calories: 177
Calories from Fat: 136

This Caramel Delight recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.


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