Berry-Chocolate Pan Tart

Directions

1. 1
   Heat oven to 350 degrees F.
2. 2
   Line 13x9-inch pan with foil, with ends of foil extending over sides.
3. 3
   Combine cookie crumbs, nuts and butter; press onto bottom of prepared pan.
4. 4
   Bake 10 min.
5. 5
   ; cool.
6. 6
   Microwave chocolate in medium microwaveable bowl on HIGH 2 min.
7. 7
   or until chocolate is almost melted; stir until completely melted.
8. 8
   Stir in 2 cups Cool Whip; pour over crust.
9. 9
   Refrigerate 15 min.
10. 10
    or until firm.
11. 11
    Beat pudding mixes and milk in large bowl with whisk 2 min.
12. 12
    ; stir in remaining Cool Whip.
13. 13
    Spread over chocolate layer in pan; top with berries.
14. 14
    Refrigerate 2 hours.
15. 15
    Use foil handles to remove dessert from pan.
16. 16
    Microwave caramels and milk in microwaveable bowl 2 min.
17. 17
    ; stir until caramels are completely melted and mixture is well blended.
18. 18
    Drizzle over dessert.