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

1. Heat oven to 350 degrees F.
2. Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. Mix 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.
9. Pour over crust.
10. Let stand 30 min.
11. or until firm.
12. Beat pudding mixes and milk in large bowl with whisk 2 min.
13. ; stir in remaining COOL WHIP.
14. Spread over chocolate layer in pan; top with berries.
15. Refrigerate 2 hours.
16. Use foil handles to remove dessert from pan.
17. Microwave caramel bits and milk in microwaveable bowl 2 min.
18. ; stir until caramel bits are completely melted and mixture is well blended.
19. 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)