- 9" graham cracker crust
- 3 cans Eagle Brand sweetened condensed milk
- 8 oz tub of Cool Whip or whipped cream
Remove paper wrap from milk cans. Place cans in deep pot. Cover with water about 2 in over top of cans. Bring to a boil. Reduce heat(but still boiling) and boil for 4 hrs. DO NOT LET water get below top of cans. After boiling, take out of water. Let cool a few minutes. Open cans. Be careful-may spew. Put caramel into pie crust. Let cool completly before topping with cool whip. Must be refrigerated.
- 8-10 graham crackers crushed
- 1 can eagle brand milk prepared as above
- 1 sm. 3 1/2 oz pkg jello cheesecake pudding mix
- 2 cups cold milk
- 8 oz tub of cool whip
Spray 2 1/2 quart round corning ware dish with pam. Crumble graham crackers into bottom of dish. Open can and spread caramel on crumbs. Let cool. Prepare pudding mix as directed on box. Spread over caramel layer. Top with cool whip. (you can also fold pudding and cool whip together for one layer). Refrigerate.