Caramel Pecan Cheesecake Trifle

Ingredients

• 0.3 cup butter melted
• 15 servings mrs richardson's butterscotch caramel sauce 
• 11 oz caramels kraft
• 8 oz philadelphia cream cheese softened
• 1.3 cups sleeve of graham crackers crushed (9 crackers)
• 1 cup planters pecans chopped
• 0.3 cup sugar 
• 2 Tbsp water 
• 8 oz cool whip whipped topping thawed

Equipment

• bowl
• sauce pan

Directions

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