Type what you have

Ingredients

• ✓ caramel ice cream topping
• apple cider
• turbinado sugar
• salt
• apple pie spice
• rum
• cinnamon stick

Instructions

1. 1 Combine apple cider and ¼ cup caramel ice cream topping in a 4-quart slow cooker until smooth; cover the slow cooker.
2. 2 Cook on Low for 3 to 4 hours or on High for 1 hour and 30 minutes to 2 hours.
3. 3 Combine sugar, salt, and apple pie spice in a small shallow bowl. Add remaining 2 tablespoons caramel ice cream topping to a small saucer.
4. 4 Moisten rims of 8 mugs or heatproof glasses in caramel topping, then dip into spice mixture.
5. 5 Ladle hot cider into the prepared mugs; add 3 tablespoons spiced rum to each mug and garnish each with a cinnamon stick.

By Juliana Hale

Ingredients

• ✓ caramel ice cream topping
• ✓ caramel ice cream topping
• cold brew concentrate
• milk
• white sugar
• ice cube
• whipped topping

Instructions

1. 1 Place cold brew concentrate, milk, 2 tablespoons caramel ice cream syrup, and sugar in blender; blend until mixed, 5 to 10 seconds. Add ice cubes and blend well, about 5 seconds. Pour into a glass.
2. 2 Serve topped with whipped topping and a drizzle of caramel syrup.

By Paula

Ingredients

• ✓ caramel ice cream topping
• coconut milk
• cold brew concentrate
• ice
• sugar
• salt
• whipped cream
• chocolate syrup

Instructions

1. 1 Stir coconut milk until it is uniformly smooth. Pour 1/2 cup portions into paper cups or a muffin tin. Freeze until solid, about 4 hours or overnight.
2. 2 Place a single 1/2 cup portion of frozen coconut milk in the container of a blender. Add cold brew concentrate, ice cubes, sugar, and salt. (Keep the remaining portions of coconut milk in the freezer for other frappes.)
3. 3 Blend until smooth and creamy.
4. 4 Pour into a glass, top with whipped cream. Drizzle chocolate and caramel ice cream toppings over the whipped cream.

By Bibi

Ingredients

• ✓ caramel ice cream topping
• ice cream sandwich
• whipped topping
• peanut

Instructions

1. 1 Cut 1 ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until the bottom is covered, alternating whole and half sandwiches.
2. 2 Spread with 1/2 of the whipped topping. Pour caramel on the top. Sprinkle with 3/4 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full.
3. 3 Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares.

By HOPEB

Ingredients

• ✓ caramel ice cream topping
• half and half
• brown sugar
• coffee

Instructions

1. 1 Combine half-and-half and brown sugar in a glass measuring cup until sugar dissolved; whip using a milk frother or small whisk.
2. 2 Pour coffee into a mug; stir in caramel sauce until dissolved. Add frothed half-and-half mixture. Serve.

By bjergins

Ingredients

• ✓ caramel ice cream topping
• vanilla ice cream sandwich
• whipped topping
• hot fudge ice cream topping
• pecan

Instructions

1. 1 Gather the ingredients.
2. 2 Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping.
3. 3 Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans.
4. 4 Cover the dish with aluminum foil and freeze until set, about 30 minutes. Slice and serve with your favorite toppings!

By DAYMOMMY

Ingredients

• ✓ caramel ice cream topping
• ice cream sandwich
• peanut butter
• instant chocolate pudding mix
• whipped topping
• peanut butter cup
• hot fudge ice cream topping

Instructions

1. 1 Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.
2. 2 Open the jar of peanut butter, place into microwave oven and microwave on low power for about 30 seconds at a time, until peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.
3. 3 Mix instant chocolate pudding mix into whipped topping; spread half the mixture over peanut butter layer.
4. 4 Spread half the peanut butter cups over whipped topping layer.
5. 5 Remove tops of hot fudge and caramel topping jars and microwave on low power for about 10 seconds at a time, just until toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over peanut butter cups.
6. 6 Repeat layers, starting with remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.
7. 7 Freeze dessert until solidly frozen, 1 to 2 hours.

By Frauline

Ingredients

• ✓ caramel ice cream topping
• chocolate cake mix
• water
• egg
• vegetable oil
• sweetened condensed milk
• butterfinger candy
• whipping cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into a 13 x 9-inch baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. Cool completely on a wire rack.
4. 4 Poke holes into cake about 1-inch apart and 1-inch deep using the handle of a wooden spoon; pour sweetened condensed milk over cake. Sprinkle with ½ chopped candy bites; pour caramel topping over top.
5. 5 Spread whipped cream over cake; sprinkle with remaining ½ chopped candy bites. Refrigerate until ready to serve. Store in the refrigerator.

By Butterfinger

Ingredients

• ✓ caramel ice cream topping
• devil's food cake mix
• water
• vegetable oil
• egg
• sweetened condensed milk
• chocolate covered toffee
• whipped topping

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch glass pan.
3. 3 Mix cake mix, water, vegetable oil, and eggs in a large bowl with a mixer on medium speed until well combined. Pour into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Cut shallow slits across top of cake; make sure not to touch the bottom of the dish.
5. 5 Meanwhile, combine sweetened condensed milk and 6 ounces caramel topping in a saucepan over low heat; stir until smooth. Slowly pour mixture over top of warm cake, letting it soak in. Set aside 1 to 2 tablespoons chopped chocolate toffee for decorating; sprinkle remaining toffee liberally across entire cake.
6. 6 Cool cake completely, then top with whipped topping. Decorate top of cake with the reserved toffee and drizzle with remaining caramel topping.
7. 7 Refrigerate until chilled through and serve right from the pan. Enjoy!

By Elaine

Ingredients

• ✓ caramel ice cream topping
• butter
• pecan
• coconut
• sweetened condensed milk
• cream cheese
• whipped topping
• graham cracker crust

Instructions

1. 1 Melt butter in a medium skillet over medium heat. Stir in pecans and coconut until coated, then sauté until both are lightly toasted, about 5 minutes. Remove from the heat.
2. 2 Beat condensed milk and cream cheese in a large bowl with an electric mixer until fluffy. Fold in whipped topping.
3. 3 Spoon 1/4 of the whipped topping mixture into each crust, then top each with 1/4 of the caramel topping. Repeat layers once more, using remaining whipped topping mixture and caramel topping. Sprinkle coconut and pecan mixture over top. Freeze for 8 hours to overnight.

By Karen Neilson

Ingredients

• ✓ caramel ice cream topping
• apple pie filling
• graham cracker crust
• cream cheese
• white sugar
• vanilla extract
• egg
• pecan
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Reserve 3/4 cup of apple pie filling and set aside. Spoon remaining pie filling into crust.
3. 3 Combine cream cheese, sugar, and vanilla in a large bowl; beat until smooth. Add eggs and mix well; pour over apple filling in crust.
4. 4 Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 35 minutes. Remove cheesecake from oven and let it cool to room temperature.
5. 5 To make the caramel apple topping: Mix reserved apple filling and caramel sauce in a small saucepan over medium-low heat until warmed through, about 1 minute.
6. 6 Arrange apple slices around outside edge of cooled cheesecake. Spread caramel sauce evenly on top; decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.

By JJ

Ingredients

• ✓ caramel ice cream topping
• cooking spray
• apple
• flour
• brown sugar
• cinnamon
• salt
• water
• butter

Instructions

1. 1 Preheat the toaster oven to 375 degrees F (190 degrees C) according to manufacturer's instructions. Lightly coat a baking tray with cooking spray.
2. 2 Pile apple slices onto the baking tray. Mix flour, brown sugar, cinnamon, and salt together; sprinkle evenly over apples. Drizzle water over the topping. Arrange butter pieces as uniformly as possible over the topping.
3. 3 Bake in the preheated toaster oven until apples are tender, about 30 minutes. Drizzle caramel sauce on top and scoop into a bowl.

By jowolf2

Ingredients

• ✓ caramel ice cream topping
• all-purpose flour
• rolled oat
• brown sugar
• salt
• baking soda
• butter
• semisweet chocolate chip
• all-purpose flour

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
2. 2 In a large bowl, stir together 2 cups flour, oats, brown sugar, salt, and baking soda. Mix in melted butter until evenly distributed. Press half of the mixture into the bottom of the prepared pan.
3. 3 Bake for 10 minutes in the preheated oven, until lightly toasted. Remove from the oven and immediately sprinkle with chocolate chips. Let stand.
4. 4 In a small bowl, mix caramel topping with 6 tablespoons of flour; drizzle evenly over the chocolate chips. Sprinkle the remaining crust mixture evenly over the caramel layer and press down lightly.
5. 5 Bake for 15 more minutes in the preheated oven. Allow to cool completely before cutting into squares.

By Amy

Ingredients

• ✓ caramel ice cream topping
• cooking spray
• flour
• chocolate cake mix
• water
• egg
• vegetable oil
• sweetened condensed milk
• whipped topping
• english toffee baking bits

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with floured cooking spray.
2. 2 Beat cake mix, water, eggs, and vegetable oil in a bowl with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes.
4. 4 Remove from the oven. Use a straw to poke holes into cake.
5. 5 Stir condensed milk and caramel topping together in a bowl; pour over warm cake and holes. Cool cake completely, about 1 hour.
6. 6 Spread whipped topping over cooled cake and sprinkle with toffee bits.

By GDEEZY

Ingredients

• ✓ caramel ice cream topping
• caster sugar
• cornstarch
• cream of tartar
• egg white
• white wine vinegar
• salt
• vanilla extract
• banana
• whipped cream
• semisweet chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil; trace an 8-inch circle onto the surface.
2. 2 Whisk sugar, cornstarch, and cream of tartar together in a small bowl. Beat egg whites, vinegar, salt, and vanilla together in a separate glass or metal bowl with an electric mixer until soft peaks form. Gradually sprinkle in sugar mixture; continue beating until shiny and stiff peaks form. Mound meringue into the traced circle on the prepared baking sheet; flatten top and smooth sides using a metal spatula.
3. 3 Place in the preheated oven and immediately reduce the oven temperature to 300 degrees F (150 degrees C). Bake until pale golden brown, 1 to 1 ½ hours. Turn off oven; leave door slightly ajar with pavlova inside until completely cooled, about 1 hour.
4. 4 Transfer cooled pavlova to a serving plate. Top with banana slices just before ready to serve; drizzle caramel sauce over top. Top with whipped cream; sprinkle with chocolate.

By Trishie

Ingredients

• ✓ caramel ice cream topping
• all-purpose flour
• oat
• brown sugar
• baking soda
• salt
• butter
• apple
• walnut
• all-purpose flour

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment.
2. 2 To make the crust: Combine 2 cups flour, quick cooking oats, brown sugar, baking soda, and salt in a large bowl; stir in melted butter and mix until crumbly. Press 2/3 of crust mixture into the prepared baking pan. Bake in the preheated oven for 18 minutes.
3. 3 Meanwhile, make the caramel filling: Combine caramel topping and remaining 1/2 cup of flour in a small pan over medium heat. Bring to a boil, stirring constantly, and cook for 3 to 5 minutes.
4. 4 Spread apple slices evenly over baked crust; sprinkle nuts on top. Pour caramel filling over apple layer; crumble remaining crust mixture over the top of everything.
5. 5 Bake in the preheated oven until top is crisp and golden brown, about 30 minutes. Cool completely before slicing into bars.

By Christine

Ingredients

• ✓ caramel ice cream topping
• all-purpose flour
• baking soda
• oat
• brown sugar
• butter
• salt
• semisweet chocolate chip
• walnut
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square pan.
2. 2 Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 10 minutes.
4. 4 Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.
5. 5 Bake at 350 degrees F (175 degrees C) for 15 minutes. Let bars cool before cutting.

By Sharon M

Ingredients

• ✓ caramel ice cream topping
• graham cracker crumb
• butter
• white sugar
• cream cheese
• sugar
• egg
• sour cream
• espresso
• coffee
• vanilla extract
• whipped cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
2. 2 Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
3. 3 Reduce oven temperature to 325 degrees F (165 degrees C).
4. 4 Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
5. 5 Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
6. 6 To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

By Dawn Logterman

Ingredients

• ✓ caramel ice cream topping
• graham cracker crumb
• pecan
• sugar
• cinnamon
• apple pie spice
• nutmeg
• margarine
• cream cheese
• white sugar
• vanilla extract
• egg
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg in a medium bowl. Pour in melted butter; mix well and press into the bottom of a 9-inch springform pan.
2. 2 Beat cream cheese, 1/2 cup sugar, and vanilla in a large bowl until smooth. Beat in eggs, one at a time, until blended. Pour filling on top of prepared crust.
3. 3 Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 70 minutes. Allow cheesecake to cool.
4. 4 Combine caramel topping and chopped pecans in a small bowl; spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

By LADYDELTA

Ingredients

• ✓ caramel ice cream topping
• all-purpose flour
• sugar
• nutmeg
• salt
• butter
• ice water
• banana
• pecan
• egg
• sugar
• butter
• vanilla
• vanilla ice cream
• aluminum foil

Instructions

1. 1 In a large bowl stir together flour, the 1 tablespoon sugar, nutmeg, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the ice water, 1 tablespoon at a time, just until dough starts to form. Knead gently for four to five strokes. Cover and chill for at least 1 hour or until dough is easy to handle.
2. 2 On a lightly floured surface roll dough into a 12-inch circle. Transfer pastry to a 10-inch tart pan. Press pastry into fluted side of pan trim pastry even with rim. Freeze for 20 minutes.
3. 3 Preheat oven to 400 degrees F. Prick bottom and side of pastry with a fork. Line pastry with double thickness of Reynolds Wrap® Aluminum Foil. Place on a baking sheet. Bake about 15 minutes or until pastry is set. Remove the aluminum foil. Bake about 10 minutes more or until pastry is light golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.
4. 4 Place sliced banana in baked pastry shell. Top with pecans. In a small bowl combine eggs, the 1/2 cup sugar, melted butter, and vanilla. Carefully pour over banana and pecans.
5. 5 Bake about 30 minutes or until filling is set and slightly puffed. Cool on a wire rack for 30 minutes. If desired, drizzle with caramel topping and serve with ice cream.

By Reynolds KitchensR

Ingredients

• ✓ caramel ice cream topping
• cooking spray
• all-purpose flour
• sugar
• brown sugar
• cocoa powder
• baking powder
• salt
• water
• vegetable oil
• milk
• vanilla extract
• confectioners sugar
• butter
• cocoa powder
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 To make the brownie cake layer: Stir flour, white sugar, brown sugar, cocoa powder, baking powder, and salt together in a large bowl. Pour in water, vegetable oil, milk, and vanilla extract; mix until well blended. Spread into the prepared pan.
3. 3 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 minutes. Let cool completely, about 30 minutes.
4. 4 To make the frosting: Stir confectioners' sugar, butter, and cocoa powder together in a bowl until smooth. Mix in enough milk to reach a spreading consistency.
5. 5 Spread frosting over cooled brownie cake layer; drizzle caramel topping on top. Cut into squares.

By alyxandra76

Ingredients

• ✓ caramel ice cream topping
• cinnamon
• ginger
• brown sugar
• pecan
• pear
• vanilla extract
• sour cream
• egg
• butter
• white sugar
• salt
• baking soda
• baking powder
• cake flour
• cinnamon sugar
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Generously grease a 9-inch fluted tube pan (such as Bundt) with 1 tablespoon butter; sprinkle in cinnamon sugar, tilting to coat the pan. Shake out excess.
3. 3 Whisk cake flour, baking powder, baking soda, and salt together in a medium bowl; set aside.
4. 4 Beat white sugar and 3/4 cup butter together in a separate bowl using an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla just until blended; gradually stir in flour mixture until fully incorporated. Fold in pears using a rubber spatula.
5. 5 Stir pecans, brown sugar, ginger, and cinnamon together in a small bowl. Spoon 1/3 batter into the prepared pan; sprinkle with 1/3 pecan mixture. Repeat layers two more times, ending with pecan mixture.
6. 6 Bake in the preheated oven until top of cake springs back when lightly pressed or a knife inserted into crown comes out clean, 50 to 60 minutes.
7. 7 Cool on a wire rack for 15 minutes, then carefully run a knife around the edges, tap the pan firmly a few times, and shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.
8. 8 Transfer cake to a serving plate using two spatulas. Drizzle with caramel ice cream topping before serving.

By rita

Ingredients

• ✓ caramel ice cream topping
• graham cracker crust
• milk
• vanilla pudding mix
• whipped topping
• chocolate covered english toffee

Instructions

1. 1 Spread caramel topping into graham crust.
2. 2 Whisk together milk and pudding mix in a large bowl for 2 minutes; let stand for 5 minutes. Stir in whipped topping and toffee. Spoon over caramel in crust.
3. 3 Place pie in the freezer until set, about 4 hours.
4. 4 To serve, let pie sit at room temperature to remove chill before cutting, about 15 minutes. Store any leftovers in the refrigerator.

By Donna

Ingredients

• ✓ caramel ice cream topping
• milk
• sweetened condensed milk
• vanilla pudding mix
• vanilla extract
• salt
• pecan

Instructions

1. 1 Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
2. 2 Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
3. 3 Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
4. 4 Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
5. 5 Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.

By rlt11_NMC

Ingredients

• ✓ caramel ice cream topping
• cream cheese
• white sugar
• chocolate covered english toffee
• green apple

Instructions

1. 1 Mix together the cream cheese, sugar and 1/4 cup of the caramel sauce in a medium bowl. Spread onto a serving tray or a plate. Drizzle the remaining caramel sauce over the top and sprinkle with pieces of chocolate covered toffee. Refrigerate for 30 minutes, then serve with apple slices.

By KIRSTEN_R

Ingredients

• ✓ caramel ice cream topping
• apple
• flour
• biscuit dough
• butter
• sugar
• coconut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Stir together apples, caramel topping, and flour in a large round baking dish. Pull apart each biscuit into two halves, and arrange over the apples. Drizzle with butter. Stir together the sugar and coconut; sprinkle over the buttered biscuits.
3. 3 Bake in preheated oven until the biscuits have puffed, and are lightly browned, about 30 minutes.

By CookinginFL

Ingredients

• ✓ caramel ice cream topping
• puff pastry shell
• neufchatel cheese
• milk
• vanilla pudding
• apple

Instructions

1. 1 Heat oven to 425 degrees F.
2. 2 Bake pastry shells as directed on package; cool.
3. 3 Meanwhile, beat Neufchatel and 1/4 cup milk with mixer until blended. Add dry pudding mix and remaining milk; beat 2 min. Refrigerate until ready to use.
4. 4 Remove top and doughy center from each pastry shell; discard removed pastry. Fill shells with pudding mixture; top with apples and caramel topping. Serve with pastry tops.

By JELL-O

Ingredients

• ✓ caramel ice cream topping
• coconut
• all-purpose flour
• salt
• sweetened condensed milk
• vanilla extract
• sea salt

Instructions

1. 1 Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper or nonstick foil.
2. 2 Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk and vanilla extract until well blended. Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.
3. 3 Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.
4. 4 Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.

By thehungryscientist

Ingredients

• ✓ caramel ice cream topping
• pie crust
• cream cheese
• white sugar
• egg
• vanilla extract
• pecan

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Line a 9-inch deep dish pie pan with the crust; trim and flute the edges.
3. 3 Beat cream cheese, sugar, 1 egg, and vanilla extract together in a small bowl until smooth. Spread into pie crust and sprinkle pecans on top.
4. 4 Whisk remaining eggs in a small bowl; gradually whisk in caramel topping until blended. Pour on top of cream cheese mixture.
5. 5 Bake in the preheated oven until lightly browned, 35 to 40 minutes.
6. 6 Cool on a wire rack for 1 hour. Refrigerate at least 4 hours to overnight before slicing.

By iowamomteacher

Ingredients

• ✓ caramel ice cream topping
• graham cracker crust
• banana
• milk
• vanilla pudding mix
• cinnamon
• whipped topping

Instructions

1. 1 Place banana slices in bottom of pie crust.
2. 2 In a large bowl, combine milk, pudding mixes and cinnamon. Beat with wire whisk for 1 minute.
3. 3 Gently stir in whipped topping to pudding, then spoon mixture into pie crust.
4. 4 Cover and refrigerate for 4 hours until pie is set up. When pie is ready serve with caramel topping.

By Filomena