Pecan Cheesecake Pie Fudge

Ingredients:

For the Crust and Filling:

16 saltine crackers

1/2 cup butter

1/2 cup light brown sugar, packed

2/3 cup sweetened condensed milk

For the Cheesecake Fudge:

3 cups white chocolate chips

1-1/2 tablespoons butter

pinch of salt

1 cup sweetened condensed milk

1-1/2 cups marshmallow cream

1 – 3.4 ounce instant cheesecake pudding mix

1 cup pecans, chopped

Method:

For the crust and filling:

Preheat the oven to 220C. Line an 8x8 inch baking dish with baking paper.

Arrange the saltine biscuits in an even layer on the bottom of the dish.

In a medium saucepan, bring the butter and brown sugar to the boil over a medium-high heat. Cook for 2 minutes.

Remove from the heat and stir in the condensed milk. Pour over the crackers.

Bake for 10 minutes.

Set aside and make the fudge topping.

For the cheesecake fudge:

In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk. Heat until all is melted and smooth.

Add the pudding mix and stir until the mix dissolves.

Add the marshmallow and stir until melted and smooth.

Pour hot fudge over filling. Smooth using a plastic spatula.

Sprinkle on pecans, pressing down gently with the palm of your hand.

Refrigerate until set.

Remove from the fridge and cut into squares.