JELL-O No Bake Mini Turtle Cheesecakes

• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
• 1 pkg. (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
• 2 Tbsp. sugar
• 5 Tbsp. margarine or butter, melted
• 1-1/2 cups plus 2 tsp. cold milk, divided
• 24 PLANTERS Pecan Halves
• 5 KRAFT Caramels
• 12 REYNOLDS 2-1/2-inch Holly Baking Cups

1. Melt 2 oz.
2. chocolate as directed on package; set aside to cool.
3. Meanwhile, mix Crust Mix, sugar and margarine with fork until well blended.
4. Place REYNOLDS (2-1/2-inch) Holly Baking Cups in medium muffin pan; spoon crumbs evenly into baking cups.
5. Press firmly onto bottom of each cup.
6. Beat 1-1/2 cups of the milk and the Filling Mix with electric mixer on low speed just until moistened.
7. Beat on medium speed 3 min.
8. (Filling will be thick.)
9. Remove 1/4 cup of the filling; place in small bowl.
10. Add melted chocolate; stir with wire whisk until well blended.
11. Add to remaining plain filling; stir gently until well blended.
12. Spoon evenly into prepared cups.
13. Top each with 2 of the pecan halves; set aside.
14. Microwave caramels and remaining 2 tsp.
15. milk in small microwaveable bowl on HIGH 1 min.
16. ; stir until caramels are completely melted.
17. Set aside.
18. Place remaining 2 oz.
19. chocolate in another small microwaveable bowl.
20. Microwave until melted, following directions on package.
21. Drizzle melted caramels and chocolate evenly over cheesecakes.
22. Refrigerate at least 1 hour or until ready to serve.
23. Store leftover cheesecakes in refrigerator.

chocolate, dessert, sugar, margarine, cold milk, halves, caramels, baking

Taken from www.kraftrecipes.com/recipes/jell-o-no-bake-mini-turtle-cheesecakes-76269.aspx (may not work)