Berry-Chocolate Pan Tart

  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)

Another recipe

Switch theme