Pecan Pie Cheesecake Fudge

• Baking & Spices

  • 1/2 cup Brown sugar, light packed
  • 1 oz Cheesecake pudding mix, instant DRY
  • 1 pinch Salt
  • 3 cups White chocolate chips

• Nuts & Seeds

  • 1 cup Pecans

• Snacks

  • 16 Saltine crackers

• Dairy

  • 2/3 cup Butter
  • 1 2/3 cup Condensed milk, sweetened
  • 1 1/2 cups Marshmallow cream

Found on ladybehindthecurtain.com

Ingredients

• 16 saltine crackers
• 1/2 cup butter
• 1/2 cup light brown sugar, packed
• 2/3 cup sweetened condensed milk
• 3 cups white chocolate chips
• 1-1/2 tablespoons butter
• pinch of salt
• 1 cup sweetened condensed milk
• 1-1/2 cups marshmallow cream (the equivalent of one 7 ounce jar)
• 1 - 3.4 ounce instant cheesecake pudding mix, DRY
• 1 cup pecans, chopped

Directions

• Preheat oven to 425 degrees.
• Line a 8x8-inch baking dish with foil (I used non stick foil) and spray with non stick cooking spray.
• Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
• In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
• Cook for 2 minutes.
• REMOVE FROM HEAT AND STIR IN THE SWEETENED CONDENSED MILK
• Slowly pour over crackers.
• Use a spatula to make sure all the crackers are covered.
• Bake 10 minutes.
• Set aside and make fudge topping.
• In a medium saucepan combine the white chocolate chips, butter, salt,condensed milk and dry pudding mix; heat until melted and smooth.
• Add the marshmallow; stir until melted and smooth.
• Pour hot fudge over filling. Smooth using an off set spatula.
• Sprinkle on pecans, press down with the palm of your hand.
• Refrigerate until set (at least 2 hours or overnight).
• Remove from refrigerator.
• Carefully remove foil making sure to get all the pieces and cut into small squares.
• Store at room temperature.