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Crème Caramel Squares

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Prep Time:

20 min

Total Time:

4 hr 20 min

Makes:

16 servings, 1 square (112 g) each

What You Need!

1-1/2 cups HONEY MAID Graham Crumbs

1/3 cup butter, melted

1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened

1/4 cup sugar

3-1/4 cups cold milk, divided

3 cups thawed COOL WHIP Whipped Topping, divided

1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding

1 pkg. (4-serving size) JELL-O Butterscotch Instant Pudding

1/3 cup caramel ice cream topping

Make It!

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; spread onto crust.

PREPARE each pudding mix with 1-1/2 cups milk in separate bowls, beating with whisk 2 min. Layer vanilla and butterscotch puddings over cream cheese filling; top with remaining Cool Whip. Refrigerate 4 hours. Drizzle with caramel topping just before serving.

Kraft Kitchens Tips

Substitute

Substitute Jell-O Chocolate Instant Pudding for the Jell-O Butterscotch Instant Pudding and chocolate syrup for the caramel topping.

Healthy Living

Save 60 calories and 4 grams of total fat, including 2 grams of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese Spread, skim milk, Cool Whip Light Whipped Topping and Jell-O Fat Free Instant Pudding.

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