Featured Pinch Tips Video
- 1 large pkg. caramels (50 caramels)
- 2/3 cup water
- 1 cup sour cream, 8 oz
- 1 large container (1 lb.) cool whip, slightly thawed
1Melt caramels with water. Use the microwave and it takes about 7 minutes. You have to stir them til all the caramel is melted. You can also use a double boiler to melt the caramels. Allow the mixture to cool slightly. (won't burn your finger when touched). After mixture has cooled, add sour cream and cool whip. Stir til blended. Don't beat.
2Pour mixture into the graham cracker crust, recipe follows. Sprinkle reserved mixture on top, cover with Saran wrap and freeze. Allow to stand at room temperature about 10 to 15 minutes before cutting into squares. Refreeze if all is not eaten at once. I don't usually have any left.
This will feed about 15, depending on how large you cut your squares.
3Graham Cracker Crust:
1 pkg. graham crackers, crushed
1 stick margarine, melted
1 Tbsp. sugar
Pour melted butter over crackers and sugar. Mix well and press into a 7 x 11 inch glass dish. Reserve about 2 Tbsp. to sprinkle on top. I spray my dish with Pam or you could grease it with butter.
The Junior Welfare League 50th Anniversary Cookbook (Kentucky)