The Dark Kitchen
The Dark Kitchen
Dark's Kitchen


2 C classic shortbread cookies, crushed (reserve 1 Tbsp for sprinkling over top, if desired)
1/2 C (1 stick) butter, melted
1/3 C sugar


2 8 oz. cream cheese, softened
1/2 C caramel dessert topping
1 Tbsp vanilla extract
1/4 C heavy cream
whipped topping (optional)



In a medium bowl, combine cookies, butter, and sugar.

Press into bottom, and slightly up sides, of a 9 inch pie dish. Set aside.


In a large bowl, beat cream cheese, caramel topping, and vanilla, with an electric mixer, on medium speed, until smooth.

Gradually beat in heavy cream, until just blended.

Beat on medium-high speed for 2 minutes or until fluffy.

Spoon mixture into crust. Top with whipped topping, if desired.

Refrigerate for 3 hours, or until set.

Drizzle with additional caramel topping and sprinkle with shortbread crumbs.

Keep refrigerated.
No-Bake Caramel Shortbread Pie
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The Dark Kitchen
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