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Caramel Pecan Cheesecake Trifle

Caramel Pecan Cheesecake Trifle recipe
Recipe and Photo by Liz Latham - Hoosier Homemade
Served in wine goblets and sprinkled with pecans, these individual caramel cheesecake trifles are an impressive way to end a dinner party.
15 min
20 min
15-20 (depending on size of container)

What You Need

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  sugar
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
sleeve  (9 crackers) of graham crackers, crushed (about 1-1/4 cups)
cup  butter, melted
 Caramel Sauce
bag  (14 oz.) KRAFT Caramels, unwrapped
Tbsp.  water
cup  PLANTERS Pecans, chopped

Make It

COMBINE PHILADELPHIA Cream Cheese and sugar in a large bowl until smooth, fold in COOL WHIP Whipped Topping.

CRUSH graham crackers. Melt butter and stir into graham cracker crumbs until combined.

ADD a heaping teaspoon of graham cracker crumbs to the bottom of 15 (4-oz.) wine goblets, pat down with Tart Shaper or back of spoon.

ADD Cheesecake mixture to a re-sealable bag and squeeze into the container.

PLACE in refrigerator at least 3 hours to chill.

BEFORE serving, unwrap caramels and place in small saucepan. Add water and stir until caramels are completely melted and smooth. Pour caramel into a plastic squeeze bottle. You can also spoon it on if you like.

CHOP pecans. Drizzle cheesecake with caramel sauce and sprinkle with pecans.

STORE leftovers in refrigerator.

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