Tickled Pink
Crème Caramel Squares
1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
3-1/4 cups cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, divided ( whipped Cream )
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding
1/3 cup caramel ice cream topping
1/3 cup butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
3-1/4 cups cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, divided ( whipped Cream )
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding
1/3 cup caramel ice cream topping
Mix graham crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
Beat cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP/ Whipped Cream ). Spread over crust.
Beat each flavor pudding mix with 1-1/2 cups of the remaining milk in separate bowl with whisk 2 min. Pour in layers over cream cheese filling; top with remaining COOL WHIP/ Whipped Cream. Refrigerate 4 hours. Drizzle with caramel topping just before serving.
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