Toffee Crunch Tarts

• 1 cup hot fudge ice cream topping
• 2-1/3 cups chocolate-covered toffee candy, chopped, divided
• 64 each 3-inch vanilla wafer tart shell
• 2 qt. cold milk, divided
• 1 qt. JELL-O Brand Cheesecake Filling Mix
• 2-2/3 cups JELL-O Chocolate Whip N Chill Mousse

1. Mix fudge topping and 1-1/3 cups of the toffee pieces (or 1/3 cup of the toffee pieces for trial recipe) until well blended.
2. Spoon about 2 tsp.
3. of the toffee mixture into bottom of each pie crust.
4. Combine 1-1/4 qt.
5. of the milk (or 1-1/4 cups of the milk for trial recipe) and dry cheesecake mix in large bowl of electric mixer fitted with wire whip attachment; beat on low speed 30 sec.
6. Beat on medium speed 2 min.
7. Using pastry bag, pipe about 2 Tbsp.
8. of the filling into each pie crust.
9. Pour 3 cups of the milk (or 3/4 cup of the milk for trial recipe) into large bowl of electric mixer fitted with wire whip attachment.
10. Add dry mousse mix; beat on low speed just until moistened.
11. Beat on high speed 5 min.
12. or until light and fluffy.
13. Using pastry bag, pipe about 2 Tbsp.
14. of the mousse mixture over cheesecake filling in each tart.
15. Sprinkle each tart with 1/2 tsp.
16. of the remaining chopped toffee.
17. Cover and refrigerate 1 hour or until chilled.
18. Store in refrigerator.

chocolatecovered toffee, vanilla wafer tart shell, cold milk, jello, jello chocolate

Taken from www.kraftrecipes.com/recipes/toffee-crunch-tarts-97694.aspx (may not work)