Bob Evans' Pecan Caramel French Silk Pie Copycat restaurant recipes

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Bob Evans' Pecan Caramel French Silk Pie

1		baked pie shell - (not graham cracker)
2 jars		caramel ice cream topping
1 lb		chopped pecans
4 cups		chocolate mousse made from mix
2 cups		whipped cream
8 oz		cream cheese, mixed with
½ cup		white sugar

1	Set aside 2 tablespoons of nuts for garnish. Mix remaining nuts with caramel. Spread in shell.
2	Spread cream cheese mix over that. Then the mousse. Then the whipped cream.
3	Garnish and refrigerate for at least 2 hours before serving.

Yield: 1 pie

Recipe Type

Desserts, Pies, Copycat, Pies - Pecan

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