Ingredients
1 Graham Cracker Crust (Prepared)
1 Tub Prepared Whipped Topping
1 Brick Cream Cheese
½ C Icing Sugar
½ C Caramel Sauce Topping
¼ C Pecans, chopped
Directions
Thaw the tub of whipped topping, and bring the cream cheese to room temperature.
In a mixer, whip the cream cheese until fluffy.
Add the icing sugar and continue to whip until incorporated.
Add the tub of whipped topping, first folding it into the cream cheese, and then whipping it briefly with the mixer (Approximately 30 seconds to a minute)
Gently fold it into the graham cracker crust, smoothing the filling with a spatula.
Cool in the refrigerator until set (at least 3 hours or overnight).
After cheesecake is set, you may choose to cut the cake into individual servings and garnish separately, or spread both the caramel and pecans over the entire cake before serving.
