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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.
time
prep:
15 min
total:
20 min
servings
total:
15-20 (depending on size of container)

What You Need

 Cheesecake
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3
cup  sugar
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
1
sleeve  (9 crackers) of graham crackers, crushed (about 1-1/4 cups)
1/4
cup  butter, melted
 Caramel Sauce
1
bag  (14 oz.) KRAFT Caramels, unwrapped
2
Tbsp.  water
 Topping
1
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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