MIX Crust Mix and margarine until well blended. Spoon evenly into 12 paper-lined medium muffin cups; press firmly onto bottom of each cup.
BEAT Filling Mix and 1-2/3 cups milk in medium bowl with mixer on low speed 30 sec. Beat on high speed 3 min. (Filling will be thick.) Spoon evenly into prepared cups.
REFRIGERATE at least 1 hour.
MELT chocolate as directed on package; set aside. Microwave caramels and remaining 2 tsp. milk in small microwaveable bowl on HIGH 1 min.; stir until caramels are completely melted. Top desserts with nuts; drizzle with chocolate and caramel mixtures.