Friday, August 22, 2014



1 lg. package of kraft caramels
1 8 oz. sour cream
20 oz. cool whip
2 graham cracker crusts


Melt the kraft caramels over the stove.  Once melted, allow to completely cool.  Then, mix the melted caramel mixture in a mixer along with the sour cream and cool whip.  Pour the mixture into the cracker crusts. If you're feeling extra domestic -- you can make a homeade crust by crushing graham crackers into a pie pan before drizzling melted butter on top followed by the caramel mixture.  Freeze overnight.
p.s. If you are like me, get 2 packages of kraft caramels -- cuz I pretty much ate 1/2 of the caramels needed for the pie while unwrapping them from their individual wrappers ;)

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