1 1/4 cup graham cracker crumbs
2 tablespoons brown sugar
1/4 cup melted butter
Combine crumbs, brown sugar and butter in a pie plate. Press firmly into plate. Bake in 350F oven for 8 minutes. Cool before adding fillings.
1/4 cup butter
1/2 cup brown sugar
1/2 cup whipping cream
In a small saucepan, melt butter over medium heat. Reduce to low and add brown sugar. Simmer on low for 5 minutes, stirring constantly, until sugar and butter are completely incorporated.
Add the whipping cream and let cook (on low), for another 5 minutes. Stirring constantly. Once done, turn off heat and allow the caramel sauce to start to thicken.
Feel free to use whatever version of vanilla pudding that you prefer. Because I was doing this on the fly, I only had Jello Instant Vanilla Pudding in the cupboard, so that's what I used!
I don't use any measurements when I make whipping cream, just a little of this, a lot of that.
Vanilla (to taste)
Sugar (to taste)
Pour whipping cream into deep metal bowl. Whip with electric mixer on high until the cream starts to thicken. Add a little vanilla and sugar. Continue whipping until you attain your desired consistency.
Hubby had two pieces for dessert, that's always a good sign! It was a nice, light dessert and easy to make!
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