Caramel Pecan Cheesecake Trifle

• Cheesecake
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 sleeve (9 crackers) of graham crackers, crushed (about 1-1/4 cups)
• 1/4 cup butter, melted
• Caramel Sauce
• 1 bag (14 oz.) KRAFT Caramels, unwrapped
• 2 Tbsp. water
• Topping
• 1 cup PLANTERS Pecans, chopped

1. COMBINE PHILADELPHIA Cream Cheese and sugar in a large bowl until smooth, fold in COOL WHIP Whipped Topping.
2. CRUSH graham crackers.
3. Melt butter and stir into graham cracker crumbs until combined.
4. ADD a heaping teaspoon of graham cracker crumbs to the bottom of 15 (4-oz.)
5. wine goblets, pat down with Tart Shaper or back of spoon.
6. ADD Cheesecake mixture to a re-sealable bag and squeeze into the container.
7. PLACE in refrigerator at least 3 hours to chill.
8. BEFORE serving, unwrap caramels and place in small saucepan.
9. Add water and stir until caramels are completely melted and smooth.
10. Pour caramel into a plastic squeeze bottle.
11. You can also spoon it on if you like.
12. CHOP pecans.
13. Drizzle cheesecake with caramel sauce and sprinkle with pecans.
14. STORE leftovers in refrigerator.

philadelphia cream cheese, sugar, crackers, butter, caramel sauce, caramels, water, topping, pecans

Taken from www.kraftrecipes.com/recipes/caramel-pecan-cheesecake-trifle-158863.aspx (may not work)