Ingredients:
1 baked pie shell
3/4 c. + 2 Tbsp. caramel ice cream topping
2 (8-oz.) packages cream cheese
16-oz. container marshmallow fluff
1 c. redskin peanuts
1 c. + 2 Tbsp. chopped milk chocolate
Directions: Spread 3/4 cup caramel ice cream
topping on bottom of baked pie shell. In bowl of electric mixer beat cream
cheese until fluffy. Add marshmallow fluff and blend on low speed until
thoroughly combined. By hand fold in nuts and 1 cup chopped chocolate. Spread
mixture in pie shell on top of caramel layer. Scatter remaining 2 tablespoons
chopped chocolate over top and drizzle with remaining 2 tablespoons of caramel
topping. Chill and serve. My oh My! ~ Chef ~
