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Country Kitchen
April 1, 2008 Previous Recipe | Next Recipe
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BAKED SPAGHETTI
LASAGNA
ROSEMARY CRUSTED PORK LOIN
FRIED GREEN TOMATOES
SNICKER'S PIE
CREAM CHEESE POUND CAKE
LEMON CURD
OPENED-FACE BACON, TOMATO, & BASIL SANDWICHES
CHEESE STRAWS
STRAWBERRY SALAD & POPPY SEED DRESSING
SNICKER'S PIE

1 unbaked pie crust
1 cup peanuts
1/2 cup caramel topping
1 (12-ounce) package semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1 pound cream cheese, softened
3 eggs
1 cup granulated sugar
1 teaspoon vanilla

Put the peanuts directly on the bottom of the pie crust, then pour the caramel topping over nuts. Make a chocolate sauce by melting the chocolate chips and condensed milk together slowly in microwave; pour 1/2 cup of the chocolate mixture over the caramel.
Next, make a quick cheesecake by mixing the cream cheese, eggs, sugar and vanilla together until smooth. Pour this over the chocolate sauce. Bake the pie at 350 degrees for about 50 minutes or until set. Let cool for one hour and top with remaining chocolate sauce, if desired.
Note: This pie is very rich, so cut into small servings. Serve at room temperature; refrigerate any leftovers.





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