Caramel Pie

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   Fill a heavy 3-quart saucepan with water and bring to a boil. Remove

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   from

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   heat.

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   Place

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   unopened

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   can of Eagle condensed cream into the hot water.

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   Remove the label.

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   Turn heat to low, cover loosely, and cook for 4 hours.

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   Water must cover top

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    of

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    can during cooking.

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    Remove can from water, open and pour

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    into

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    a ready made chocolate graham cracker crust.

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    Mix together

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    Cool Whip

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    and

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    cream

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    cheese, spread on top of pie filling

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    and sprinkle

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    with

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    chocolate

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    chips.

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    Refrigerate overnight before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.