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No bake shortbread caramel pie

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Ingredients
  

  • 2 cups crushed shortbread cookies, reserve 1 tablespoon for sprinkling over top of pie.
  • 1/2 cup butter, melted.
  • 1/3 cup granulated sugar

Caramel Filling

  • 16 oz cream cheese, softened.
  • 1/2 cup caramel dessert topping
  • 1 tbsp mccormick pure vanilla extract.
  • 1/4 cup heavy cream
  • whipped topping optional

Instructions
 

Piecrust

  • Mix all shortbread crumbs, butter, and sugar in a medium bowl. After it is well combined, press into bottom and barely up sides of an 8 inch pie plate
  • beat cream cheese, caramel topping, and vanilla in a large bowl with electric mixer on medium speed until smooth.
  • Gradually beat in heavy cream just until blended.
  • Beat on medium-high speed 2 minutes or until fluffy. Spoon mixture into crust.
  • add whipped topping if desired.
  • Refrigerate 3 hours or until set.
  • When ready to serve, drizzle with additional caramel topping and sprinkle with shortbread crumbs.
  • Store leftover pie covered in refrigerator