Preheat oven to 375 degrees.
Remove pie crusts from pouches and roll out flat onto greased or parchment lined cookie sheet.
In medium bowl, mix 1 cup of chopped pecans, brown sugar, and butter. Sprinkle over each pie crust 1/2 way, leaving 1 inch around edge to crimp. Brush the 1 inch edge with water. Fold pie crust over filling, pressing edge with a fork crimping to seal. Prick the top with a fork.
Bake 17-22 minutes until golden brown. Let cool on pan for 5 minutes.
While cooling, mix together in a small bowl, powdered sugar, vanilla, and milk until smooth and desired consistency is reached to drizzle.
Drizzle over warm Kringle. Sprinkle with pecans, if desired. Cut into wedges. Serve & enjoy.
I love watching your YouTube videos. I often think you should write a cookbook, but half the fun is watching you cook!
Thank you so much for enjoying my videos. I love making them. I also do have a cookbook coming soon within 2 weeks. It’s in final editing. I’m excited about it. I’ll be showing it on one of my you tube videos soon, so stay tuned.
I can’t wait to try your recipes I’m so excited
I hope you got to enjoy this recipe. We loved it.