- Crust 16 saltine crackers
- 1⁄2 C butter
- 1⁄2 C light brown sugar
- 2⁄3 C sweetened condensed milk
- Cooking spray
- Cheesecake Filling - 3 C white baking chips
- 1 1⁄2 Tbsp butter
- Pinch salt
- 1 C sweetened condensed milk
- 7 oz jar marshmallow cream
- 1 (3.4 oz) instant cheesecake pudding mix
- 1 C pecans
By Tammy Epperson of Nancy, Kentucky
Preheat oven to 425°.
Line an 8×8-inch pan with nonstick foil, and spray with cooking spray.
Arrange crackers on bottom of pan in a single layer.
In a saucepan bring butter and sugar to a boil over medium-high heat.
Boil 2 minutes.
Remove from heat and stir in sweetened condensed milk.
Pour over crackers.
Bake 10 minutes; crackers will be brown.
Cool 20 minutes, while making cheesecake filling.
In a medium saucepan combine white chips, butter, salt, and condensed milk; heat on low until melted, stirring until smooth.
Add dry pudding mix; stir until dissolved.
Add marshmallow cream; stir until melted and smooth.
Pour hot fudge over cooled cracker mixture.
Smooth with spatula.
Sprinkle on pecans, press down with the palm of your hand.
Refrigerate until set.
Remove from pan and remove foil.
Set onto wax paper and cut on cutting board into small squares. Makes 36.
EPPERSON writes, “I came across this years ago and made it my own. Now my family expects me to make it for all occasions and holidays. It is a cross between cheesecake and pecan pie—two things I love most.”