Instructions

• Preheat oven to 375°F (190°C).
• In a bowl, combine 1 cup all-purpose flour, 1/2 cup crushed nuts (pecans, if desired), 1/4 cup sugar, and 1/2 cup melted butter. Mix until evenly moistened.
• Press the mixture firmly and evenly into the bottom of a 9x13-inch baking dish.
• Bake the crust at 375°F for 10 minutes. Remove from oven and let the crust cool completely in the pan.
• While the crust cools, place 20 KRAFT caramels (unwrapped) and 3 tablespoons heavy whipping cream in a small saucepan. Heat over low heat, stirring frequently, until the caramels melt and the mixture is smooth.
• Pour the melted caramel evenly over the cooled crust. Refrigerate the pan until the caramel is set, about 15–30 minutes.
• In a mixing bowl, beat 8 ounces softened cream cheese until light and fluffy. Gradually add 1 cup powdered sugar and beat until fully combined.
• Fold 1 cup Cool Whip (from the 8-ounce container) into the sweetened cream cheese until evenly blended. Reserve the remaining Cool Whip from that container for the topping.
• Spread the cream cheese mixture evenly over the set caramel layer.
• In a separate bowl, whisk together the 6.8 ounces chocolate instant pudding (two 3.4-ounce packages) and 3 cups cold milk according to package directions, until the pudding thickens.
• Spread the prepared chocolate pudding evenly over the cream cheese layer.
• Top the pudding layer with the remaining Cool Whip from the 8-ounce container, spreading it evenly.
• Sprinkle 1/4 cup chocolate shavings over the top. Refrigerate the dessert until fully chilled and set before serving (at least 1–2 hours).