Berry-Chocolate Pan Tart
- 30 square shortbread cookies, finely crushed (about 1-1/2 cups)
- 1/2 cup finely chopped toasted PLANTERS Pecans
- 1/4 cup butter, melted
- 1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.)
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
- 1-1/2 cups cold milk
- 3 cups mixed berries (blueberries and raspberries) Whole Foods 3 For $10.00 thru 02/09
- 1 pkg. (12 oz.) KRAFT Caramel Bits
- 2 Tbsp. milk
- Heat oven to 350 degrees F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides.
- Mix cookie crumbs, nuts and butter; press onto bottom of prepared pan.
- Bake 10 min.
- ; cool.
- Microwave chocolate in medium microwaveable bowl on HIGH 2 min.
- or until chocolate is almost melted; stir until completely melted.
- Stir in 2 cups COOL WHIP.
- Pour over crust.
- Let stand 30 min.
- or until firm.
- Beat pudding mixes and milk in large bowl with whisk 2 min.
- ; stir in remaining COOL WHIP.
- Spread over chocolate layer in pan; top with berries.
- Refrigerate 2 hours.
- Use foil handles to remove dessert from pan.
- Microwave caramel bits and milk in microwaveable bowl 2 min.
- ; stir until caramel bits are completely melted and mixture is well blended.
- Drizzle over dessert.
shortbread cookies, pecans, butter, s bittersweet chocolate, cold milk, mixed berries, caramel bits, milk
Taken from www.kraftrecipes.com/recipes/berry-chocolate-pan-tart-160358.aspx (may not work)