Berry-Chocolate Pan Tart

• 15 shortcake biscuits, finely crushed (about 1-1/2 cups)
• 1/2 cup finely chopped toasted pecans
• 1/4 cup butter, melted
• 1 pkg. (170 g) Baker's Bittersweet Chocolate
• 3 cups thawed Cool Whip Whipped Topping, divided
• 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
• 1-1/2 cups cold milk
• 3 cups mixed berries (blueberries and raspberries)
• 1 pkg. (340 g) Kraft Caramels
• 2 Tbsp. milk

1. Heat oven to 350 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Combine cookie crumbs, nuts and butter; press onto bottom of prepared pan.
4. Bake 10 min.
5. ; cool.
6. Microwave chocolate in medium microwaveable bowl on HIGH 2 min.
7. or until chocolate is almost melted; stir until completely melted.
8. Stir in 2 cups Cool Whip; pour over crust.
9. Refrigerate 15 min.
10. or until firm.
11. Beat pudding mixes and milk in large bowl with whisk 2 min.
12. ; stir in remaining Cool Whip.
13. Spread over chocolate layer in pan; top with berries.
14. Refrigerate 2 hours.
15. Use foil handles to remove dessert from pan.
16. Microwave caramels and milk in microwaveable bowl 2 min.
17. ; stir until caramels are completely melted and mixture is well blended.
18. Drizzle over dessert.

shortcake biscuits, pecans, butter, chocolate, topping, cold milk, mixed berries, caramels, milk

Taken from www.kraftrecipes.com/recipes/berry-chocolate-pan-tart-183714.aspx (may not work)