CARAMEL PECAN CHEESECAKE TRIFLE

Caramel Pecan Cheesecake Trifle image

Served in wine goblets and sprinkled with pecans, these individual caramel cheesecake trifles are an impressive way to end a dinner party.

Provided by My Food and Family

Categories Recipes

Time 20m

Yield 15-20 (depending on size of container)

Number Of Ingredients 11

Ingredients

Cheesecake
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 sleeve (9 crackers) of graham crackers, crushed (about 1-1/4 cups)
1/4 cup butter, melted
Caramel Sauce
1 bag (11 oz.) KRAFT Caramels, unwrapped
2 Tbsp. water
Topping
1 cup pecans, chopped

Steps:

COMBINE PHILADELPHIA Cream Cheese and sugar in a large bowl until smooth, fold in COOL WHIP Whipped Topping.
CRUSH graham crackers. Melt butter and stir into graham cracker crumbs until combined.
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.
ADD Cheesecake mixture to a re-sealable bag and squeeze into the container.
PLACE in refrigerator at least 3 hours to chill.
BEFORE serving, unwrap caramels and place in small saucepan. Add water and stir until caramels are completely melted and smooth. Pour caramel into a plastic squeeze bottle. You can also spoon it on if you like.
CHOP pecans. Drizzle cheesecake with caramel sauce and sprinkle with pecans.
STORE leftovers in refrigerator.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g