Dulce de Leche Icebox Pie

Cinnamon cookies — or just about any other cookie, for that matter — can stand in for graham crackers in most icebox pie crusts.

cup pecan pieces

20 Canelitas or other cinnamon cookies (about 2 cups) coarsely crushed teaspoon salt

1 teaspoon cinnamon, plus extra to

garnish

1 tablespoon sugar

6 tablespoons melted butter

1 cup heavy whipping cream 1 (8-ounce) package cream cheese,

room temperature

1 (13.4-ounce) can Nestle Dulce de

Leche

1 teaspoon vanilla extract

Whipped cream, homemade or

canned

Cinnamon sticks, for garnish

Instructions: Add the pecans to the bowl of a food processor and pulse until finely chopped. Add the cookies, salt, cinnamon and sugar and process until finely ground. Add the butter and pulse until the mixture resembles wet sand.

Transfer the cookie mixture to a 9-inch pie pan. Using a cup, press the crumbs firmly into bottom and up sides of dish. Refrigerate the crust for 20 minutes.

Using an electric or hand mixer, whisk the cream until stiff peaks form, 1-2 minutes. In another bowl, beat together the cream cheese, dulce de leche and vanilla extract until smooth. Gently fold the whipped cream into the dulce de leche mixture until no no white streaks remain.

Transfer the pie filling to the chilled crust and use a spatula or knife to evenly distribute the filling. Refrigerate the pie for at least 2 hours. Before serving, dust the surface of the pie with cinnamon and garnish with whipped cream and cinnamon sticks as desired.

Makes 8 servings