Berry-Chocolate Pan Tart Recipe

Name: Berry-Chocolate Pan Tart
Prep time: 30 min
Cook time: 2 h 40 min
Total time: 3 h 10 min
Yield: 20 servings, 1 piece (103 g) each
Ingredients: 15 shortcake biscuit s, finely crushed (about 1-1/2 cups); 1/2 cup finely chopped toasted pecans; 1/4 cup butter , melted; 1 pkg. (170 g) Baker's Bittersweet Chocolate; 3 cups thawed Cool Whip Whipped Topping , divided; 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding; 1-1/2 cups cold milk; 3 cups mixed berries (blueberries and raspberries); 1 pkg. (340 g) Kraft Caramels; 2 Tbsp. milk

Ingredients

15 shortcake biscuit s, finely crushed (about 1-1/2 cups)
1/2 cup finely chopped toasted pecans
1/4 cup butter , melted
1 pkg. (170 g) Baker's Bittersweet Chocolate
3 cups thawed Cool Whip Whipped Topping , divided
2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
1-1/2 cups cold milk
3 cups mixed berries (blueberries and raspberries)
1 pkg. (340 g) Kraft Caramels
2 Tbsp. milk

PREP TIME 30m	COOK TIME 2h40m	TOTAL TIME 3h10m
YIELD 20 servings, 1 piece (103 g) each

Instructions

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 medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until completely melted.
Stir in 2 cups Cool Whip; pour over crust.
Refrigerate 15 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 caramels and milk in microwaveable bowl 2 min.; stir until caramels are completely melted and mixture is well blended.
Drizzle over dessert.