Pecan Pie Cheese Ball Recipe
Crispy Brie and cranberry rice paper bites are a perfect appetizer combining creamy Brie, tangy cranberry sauce, and aromatic rosemary, all wrapped in a crispy rice paper parcel. A delicious bite!
Equipment
- Wide, shallow bowl or deep-rimmed plate
- Cutting Board
- Non-stick frying pan
- Baking sheet
- Tongs or spatula
Ingredients
- 2 packages caramel dip singles such as Marzetti, plus more for drizzling
- 1 tablespoon finely chopped toasted pecans
- 2 8 ounce packages cream cheese, at room temperature
- 1/2 cup unsalted butter at room temperature
- 1/2 cup powdered sugar
- 2 tablespoons light brown sugar
- 1 3.2 ounce package instant vanilla pudding mix
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 2/3 cup finely chopped pecans divided
- 1/4 teaspoon kosher salt
- apple slices graham crackers, and pretzel chips for dipping
Instructions
- Combine caramel dip with 1 tablespoon of chopped pecans in a small bowl; refrigerate.
- Beat cream cheese and butter in a stand mixer until smooth. Add sugars, pudding mix, lemon juice, salt, cinnamon, and 1/3 cup pecans. Mix until just combined.
- Line a medium bowl with plastic wrap, add the cream cheese mixture, and press down. Create a 3-inch-wide well in the center and refrigerate for 45 minutes.
- Fill the well with the caramel mixture and seal the edges of the cream cheese to enclose it, forming a ball.
- Wrap the ball tightly in plastic wrap and refrigerate for 2–12 hours until firm.
- Roll the ball in the remaining pecans to coat. Transfer to a serving platter and drizzle with more caramel.
- Serve with apple slices, graham crackers, pretzel chips, or your favorite dippers.
