Creme Caramel Squares

Name: Creme Caramel Squares
Ingredients: 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

9 ingredients

8 steps

Ingredients

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

Directions

1

Mix graham crumbs and butter until blended; press onto bottom of 13x9-inch dish.
2

Refrigerate until ready to use.
3

Beat cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended.
4

Gently stir in 1 cup Cool Whip; spread over crust.
5

Prepare each flavour of pudding mix with 1-1/2 cups milk in separate bowls, beating with whisk 2 min.
6

Layer vanilla and butterscotch puddings over cream cheese filling; top with remaining Cool Whip.
7

Refrigerate 4 hours.
8

Drizzle with caramel topping just before serving.

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