Praline Dessert
Indulge in the irresistible layers of this decadent Praline Dessert, a show-stopping treat that’s equal parts creamy, crunchy, and caramel-sweet. This no-fuss southern-inspired recipe starts with a buttery pecan crust, followed by a luscious layer of sweetened cream cheese and fluffy whipped topping. The star of the show is the homemade praline sauce, a rich caramel-like syrup made with brown sugar, heavy cream, and a hint of vanilla, drizzled generously over toasted pecans. Perfectly chilled, this dessert offers a harmonious blend of textures and flavors, making it a crowd-pleaser for gatherings, holidays, or any sweet craving. Easy to prepare with simple pantry ingredients, this praline masterpiece is sure to become a favorite for pecan and caramel lovers alike!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups All-purpose flour
- 1.5 cups Chopped pecans
- 8 oz Cream cheese
- 1 cup Powdered sugar
- 16 oz Whipped topping (such as Cool Whip), thawed
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 0.5 cup Heavy cream
- 1 tsp Vanilla extract
- 0.25 tsp Sea salt
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine 1 cup of unsalted butter (softened) and 2 cups of all-purpose flour. Mix until crumbly.
Stir in 1/2 cup of chopped pecans to the mixture.
Press the mixture evenly into the bottom of a 9x13-inch baking dish to form the crust.
Bake the crust for 20-25 minutes, or until lightly golden. Remove from the oven and let it cool completely.
In another mixing bowl, beat 8 oz of cream cheese and 1 cup of powdered sugar until smooth and creamy.
Fold in 8 oz of whipped topping, reserving the remaining half for the final layer.
Spread the cream cheese mixture evenly over the cooled crust.
In a saucepan, combine 1 cup of brown sugar, 1/2 cup of granulated sugar, and 1/2 cup of heavy cream. Stir constantly over medium heat until the mixture thickens to a syrup-like consistency (about 5 minutes).
Remove from heat and stir in 1 tsp of vanilla extract and 1/4 tsp of sea salt. Let the praline sauce cool slightly.
Sprinkle the remaining 1 cup of chopped pecans evenly over the cream cheese layer.
Drizzle the cooled praline sauce over the top of the dessert.
Add the remaining 8 oz of whipped topping as the final layer, spreading it evenly.
Refrigerate the dessert for at least 2 hours or until fully set.
Slice and serve chilled, garnished with extra pecans or a drizzle of caramel sauce if desired.
Nutrition Facts
Calories |
6636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 407.7 g | 523% | |
| Saturated Fat | 205.9 g | 1030% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 1623 mg | 71% | |
| Total Carbohydrate | 706.2 g | 257% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 443.1 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1617 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
