Frozen Chocolate-Caramel Cheesecakes

Ingredients

• 0.3 cup butter 
• 12.3 ounce caramel topping 
• 8 ounce cream cheese softened
• 18 ounce ready-made graham cracker crusts 
• 1 cup pecans chopped
• 2 cups semisweet chocolate morsels 12-ounce package
• 14 ounce condensed milk sweetened canned
• 10 ounce almond toffee bits 
• 16 ounce non-dairy whipped topping frozen thawed

Equipment

• frying pan
• hand mixer

Directions

1. Beat cream cheese at medium speed with an electric mixer until smooth.
2. Add milk, beating until blended. Stir in chocolate morsels and toffee bits; fold in whipped topping.
3. Melt butter in a large nonstick skillet over medium-high heat.
4. Add pecans; cook 5 minutes or until toasted, stirring constantly. Set aside.
5. Spread 1 1/2 cups cream cheese mixture into each crust.
6. Drizzle about 2 tablespoons caramel topping over each pie; sprinkle each pie with about 2 tablespoons toasted pecans.
7. Spread remaining cream cheese mixture evenly over pecans.
8. Drizzle remaining caramel topping over each pie; sprinkle with remaining toasted pecans. Cover and freeze 8 hours.
9. Tip: You can substitute a chocolate graham cracker crust for the regular graham cracker crust.