Contributed by Catsrecipes Y-Group

  • Source: Old Newspaper Clipping
  • 8 – 10 Servings



  1. In heavy 1-qt saucepan, combine sugar, butter, 1 tbsp water and salt.
  2. Cook over med heat until sugar is dissolved.
  3. Stir a small amount of hot mixture into egg yolk; return to hot mixture.
  4. Continue cooking, stirring constantly until thickened. Remove from heat.
  5. Stir in pecans.
  6. Spread mixture onto 9" cookie sheet. Cool.
  7. Break into bite-sized pieces.
  8. Combine cream cheese and marshmallow creme, mixing at med speed on electric mixer until well blended.
  9. Blend in bourbon and remaining 2 tbsp water.
  10. Reserve ½ cup praline pieces; folding remaining pieces and whipped topping into cream cheese mixture.
  11. Spoon into crust. Top with reserved praline pieces.
  12. Freeze until firm.
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