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Recipe by: maicky
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See below ingredients and instructions of the recipe
1/4 c Caramel ice cream topping -cook and serve variety
6 oz Graham cracker crust 3 c Milk
1/2 c Pecans; chopped Cool whip
2 pk 4 oz chocolate pudding;
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 minutes, stirring twice. Pour into
crust. Place plastic wrap on surface of filling. Refrigerate 3 hours
or until set. Garnish with cool whip. Source: Jello ad
Submitted By MEG ANTCZAK On 03-07-95
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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