Caramel Coma
A rich, creamy caramel layered dessert with crunchy pecan cookie crust, topped with whipped cream, perfect for sharing at gatherings or special occasions.
Ingredients
Instructions
- Combine crushed pecan sandies and melted butter.
- Press the mixture into the bottom of a 9 x 13-inch pan to form a crust.
- Bake at 350°F (175°C) for 10 to 15 minutes until golden brown.
- Set aside to cool.
- Place 3 unopened cans of sweetened condensed milk in a large pan filled with water, ensuring they are fully submerged.
- Bring the water to a gentle boil and cook the cans for 3 hours, maintaining the water level so it does not fall below the top of the cans.
- Remove the cans from water and cool completely.
- Open the cooled cans and spread the caramel over the cooled crust.
- Top with Cool Whip or whipped cream.
- Chill in the refrigerator for at least 1 hour before serving.
Nutrition & Diet Analysis (per serving)
305
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).