I've never been big on salty or spicy foods, in fact, I'm not really one for much spice at all. My mom always called me her "bland child", lovingly of course, since I preferred bland dishes. While most people like to spice things up, I can pack away all of the super sweet and rich foods most people can only manage in small amounts. I don't know if this is a side-effect of being Celiac? Maybe I'm just weird. What I do know, is that I sure do have a massive sweet tooth, and I love me some rich desserts.
Caramel Pie with Udi's Caramel Cashew Cookie Crust
You will need:
2 cans Eagle Brand Sweetened Condensed Milk
15 Udi's Caramel Cashew Cookies (about 1-1/2 packages)
5 tablespoons butter, melted
1 small container Cool Whip, thawed
1) Fill a large pot with water and bring to a boil. Peel the labels off of the condensed milk and place, unopened, in the boiling water. Make sure the water covers the tops of the cans. Cover and boil on medium-low for 3 hours. Check frequently and add water as necessary since some will evaporate (I think I added water twice).
2) In a food processor, process cookies into fine to slightly coarse crumbs. Mix cookie crumbs with melted butter. Spray a pie dish with non-stick cooking spray. Using your fingers or the back of a spoon, press crust mixture into bottom and sides of the pie dish. Freeze until ready to use.
3) Once the three hours is up, remove pot from heat. Using tongs, remove cans from water using caution as they will be extremely hot! Let cool for about 10 minutes (not too much longer or caramel will start to set). Carefully open lids; some caramel will spill out and may be hot. My cans had pop-top lids, but you will want to use a regular can opener if yours do not.
4) Remove pie crust from freezer, spoon caramel into crust and spread evenly. Return to freezer for 3 or more hours. Spread cool whip on top of caramel. Freeze until ready to serve. Return any leftovers to freezer.