Ingredients
Scale
- 3 1/2 cups pecan shortbread cookies, ground
- 1 stick butter, unsalted, melted
- 2 cups Kraft Cool Whip
For the Cheesecake:
- 2 8 ounce packs Kraft Philadelphia Cream Cheese, room temperature
- 1 cup Baker’s Semi Sweet Chocolate, melted
- 1 cup Kraft Cool Whip
- 1 1/2 cups confectioners sugar
- 1 teaspoon vanilla
For the mousse layer:
- 1 5.9 ounce box Jell-O Chocolate Instant Pudding
- 2 cups whole milk
- 2 cups Kraft Cool Whip
For the Topping:
- 1 cup pecans, chopped finely
- 1 1/2 cups Baker’s Flake Coconut
- 11 ounces KRAFT Caramel Bits
Instructions
- Mix melted butter with ground cookies.
- Place mixture into a 13X9 inch casserole dish that has been sprayed with cooking spray.
To prepare the Cheesecake layer:
- Add cream cheese to a mixer, beat well.
- Melt chocolate according to package directions, let cool slightly.
- Add vanilla and sugar to cream cheese, mix well.
- Add melted chocolate, mix well.
- Fold in Cool Whip.
- Place mixture on top of cookie layer in casserole dish.
To Prepare Mousse layer:
- Mix pudding with milk, fold in Cool Whip.
- Place on top of cheesecake layer using an off set spatula.
- Top with remaining Cool Whip.
Topping Layer:
- Place pecans and coconut into a pan on medium heat and toast for about 4-5 minutes are until lightly golden.
- Allow topping to cool and place over Cool Whip.
- Cover with saran wrap and refrigerate about 4 hours before cutting.
- Use a sharp knife to cut through cookie layer.
- Melt Kraft Carmel bits according to package directions.
- Before serving, drizzle caramel on bottom of plate and on top of each piece of cheesecake.
Nutrition
- Serving Size: 6-8