Salty Caramel Layered Dessert

• 2 cups finely crushed pretzels
• 1/2 cup sugar, divided
• 1/2 cup butter, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 2 pkg. (3.4 oz. each) JELL-O Butterscotch Flavor Instant Pudding
• 3-1/4 cups cold milk
• 1/4 cup caramel ice cream topping

1. Heat oven to 350 degrees F.
2. Combine pretzels and 1/4 cup sugar in 13x9-inch dish.
3. Add butter; mix well.
4. Press onto bottom of dish.
5. Bake 10 min.
6. ; cool.
7. Whisk cream cheese, remaining sugar and 2 Tbsp.
8. milk in medium bowl until blended.
9. Stir in 1-1/4 cups COOL WHIP; spread over crust.
10. Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.
11. ; pour over cream cheese layer.
12. Let stand 5 min.
13. or until thickened; cover with remaining COOL WHIP.
14. Refrigerate 4 hours.
15. Drizzle with caramel topping just before serving.

pretzels, sugar, butter, philadelphia cream cheese, cold milk, cold milk, caramel ice cream topping

Taken from www.kraftrecipes.com/recipes/salty-caramel-layered-dessert-179994.aspx (may not work)