Served in wine goblets and sprinkled with pecans, these individual caramel cheesecake trifles are an impressive way to end a dinner party.
What You Need
Original recipe yields 15 servings
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
1 bag (11 oz.) KRAFT Caramels, unwrapped
2 Tbsp. water
1 cup PLANTERS Pecans, chopped
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Let's 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
15-20 (depending on size of container)
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.