Mini Layered Honey-Pecan Cakes

• Crust
• 2 qt. Golden OREO Pieces-Medium, crushed
• 1-1/4 cups butter, softened
• Pecan Filling
• 1 qt. orange blossom honey
• 1 cup butter
• 1 doz. eggs
• 1 qt. pecans, chopped
• 1 Tbsp. vanilla
• 1/4 tsp. ground nutmeg
• Honey-Orange Cream Cheese
• PHILADELPHIA Original Cream Cheese, softened
• 1/4 cup orange blossom honey
• 2 tsp. orange zest Safeway 1 lb For $0.79 thru 02/09
• 1 qt. prepared whipped topping
• Garnish
• 1-1/2 cups Golden OREO Pieces-Medium, finely crushed
• 1-1/2 cups prepared whipped topping
• 24 each Golden OREO Cookies

1. Crust: Mix ingredients until well blended; press about 1/4 cup onto bottom of each of 24 (3-inch) panettone paper molds (or onto bottom of each of 6 molds for trial recipe).
2. Place in sheet pan; set aside.
3. Pecan Filling: Microwave honey in medium microwaveable bowl on HIGH 20 to 30 sec.
4. or just until warmed.
5. Add butter; stir until melted.
6. Add eggs, 1 at a time, whisking constantly to prevent curdling.
7. Stir in nuts, vanilla and nutmeg; pour1/3 cup over each Crust.
8. Bake in 300 degrees F-convection oven 15 to 20 min.
9. or until set.
10. cool.
11. Honey-Orange Cream Cheese: Beat cream cheese, honey and zest in large bowl until well blended.
12. Fold in whipped topping.
13. Spread about 3 Tbsp.
14. over Pecan Filling in each mold.
15. Garnish: Sprinkle 1 Tbsp.
16. crushed OREO Pieces over Honey-Orange Cream Cheese layer in each mold; top with a 1-Tbsp.
17. rosette of whipped topping and 1 whole cookie.

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Taken from www.kraftrecipes.com/recipes/mini-layered-honey-pecan-cakes-116490.aspx (may not work)