Caramel Tortilla Pie

Tortillas go nuts in a sweet, layered dessert.

Prep: 30 min

2 cups pecan pieces
1/3 cup butter
1 1/4 cups firmly packed brown sugar
1/2 cup heavy whipping cream
3 tablespoons Gold Medal® All-Purpose Flour
1 1/2 teaspoons cinnamon
1 (8-ct.) pkg. Old El Paso® Flour Tortillas for Burritos

1. Heat oven to 350°F. Spray 15x10x1-inch baking pan with
nonstick cooking spray.

2. In medium saucepan, combine pecan pieces and butter; cook
and stir over medium heat until butter is melted and pecans
are toasted. Remove from heat. Stir in brown sugar, whipping
cream, flour and cinnamon.

3. Place one tortilla on sprayed pan. Spread heaping 1/3 cup
pecan mixture evenly over tortilla. Repeat layers two more
times. Top with a fourth tortilla. Make another stack on same
baking pan using remaining 4 tortillas and pecan mixture.

4. Bake at 350°F. for 15 minutes. Cool slightly; cut into
wedges. If desired, serve topped with scoop of vanilla ice

Makes 12 servings

Nutritional Info Per Serving:
Calories 400, Calories from Fat 220, Total Fat 24 g,
Saturated 7 g, Cholesterol 25 mg, Sodium 260 mg,
Total Carbohydrate 43 g, Dietary Fiber 2 g, Sugars 23 g,
Protein 4 g

Diet Exchange: 1 Starch, 2 Fruit, 4 1/2 Fat
OR 3 Carbohydrate, 4 1/2 Fat


This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Pillsbury.