BERRY-CHOCOLATE PAN TART

Berry-Chocolate Pan Tart image

Provided by @MakeItYours

Number Of Ingredients 10

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30 square shortbread cookies, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped toasted 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)
1 pkg. (11 oz.) KRAFT Caramel Bits
2 Tbsp. milk

Steps:

Heat oven to 350ºF.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine cookie crumbs, nuts and butter; press onto bottom of prepared pan. Bake 10 min.; cool.
Microwave chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until completely melted. Whisk in 2 cups COOL WHIP; pour over crust. Let stand 30 min. or until firm.
Beat pudding mixes and milk in large bowl with whisk 2 min.; stir in remaining COOL WHIP. Spread over chocolate layer in pan; top with berries. Refrigerate 2 hours.
Use foil handles to remove dessert from pan. Microwave caramel bits and milk in microwaveable bowl 2 min.; stir until caramel bits are completely melted and mixture is well blended. Drizzle over dessert.