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Chocolate Caramel Nut Salad
August 17, 2002

Made this for a church event and got RAVE review and requests for the recipe, and brought home an empty bowl! Changes to the recipe: I used more grapes (about a cupful), and I used French Vanilla pudding instead of plain Vanilla, and I added 4 oz. softened cream cheese (yum), and I added about 1/2 cup coarsely chopped pecans. I made it the night before, so overnight the sauce got a little creamier (it was very thick when I first made it) and it had just a hint of chocolate flavor from sitting overnight in the fridge. It was great when I made it, and just as great (but a little different) when we ate it. Definitely a keeper recipe!!

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