Ingredients
6 ounces pre-made graham cracker crust
8 ounces cream cheese, room temperature
½ cup powdered sugar
½ teaspoon vanilla extract
3.4 ounces instant vanilla pudding
1½ cups half & half
½ cup jarred salted caramel sauce
4 ounces whipped topping
Drizzle of salted caramel
2 tablespoons chopped pecans, for garnish
Instructions
- Remove the plastic insert from the pre-made graham cracker crust.
- In a large mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract with a handheld mixer on low for 2–3 minutes until smooth and creamy.
- Spread the cream cheese mixture evenly onto the bottom of the graham cracker crust. Refrigerate while preparing the next layer.
- In another large bowl, beat the instant vanilla pudding and half & half on medium speed for 2 minutes.
- Fold in the salted caramel sauce until fully incorporated.
- Spread the salted caramel pudding mixture evenly over the cream cheese layer.
- Top with whipped topping.
- Garnish with a drizzle of salted caramel and chopped pecans before serving.
Notes
- Chill for at least 4 hours (or overnight) for the best texture.
- For a nut-free version, omit the pecans.
- Use gluten-free graham crackers for a gluten-free pie.
- For a dairy-free option, substitute dairy-free cream cheese, whipped topping, and non-dairy milk.
- You can freeze the pie for up to 1 month; thaw in the refrigerator before serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 310
- Sugar: 24g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
