Toffee Crunch Tarts

1. 1

   Mix fudge topping and 1-1/3 cups of the toffee pieces (or 1/3 cup of the toffee pieces for trial recipe) until well blended.

2. 2

   Spoon about 2 tsp.

3. 3

   of the toffee mixture into bottom of each pie crust.

4. 4

   Combine 1-1/4 qt.

5. 5

   of the milk (or 1-1/4 cups of the milk for trial recipe) and dry cheesecake mix in large bowl of electric mixer fitted with wire whip attachment; beat on low speed 30 sec.

6. 6

   Beat on medium speed 2 min.

7. 7

   Using pastry bag, pipe about 2 Tbsp.

8. 8

   of the filling into each pie crust.

9. 9

   Pour 3 cups of the milk (or 3/4 cup of the milk for trial recipe) into large bowl of electric mixer fitted with wire whip attachment.

10. 10

    Add dry mousse mix; beat on low speed just until moistened.

11. 11

    Beat on high speed 5 min.

12. 12

    or until light and fluffy.

13. 13

    Using pastry bag, pipe about 2 Tbsp.

14. 14

    of the mousse mixture over cheesecake filling in each tart.

15. 15

    Sprinkle each tart with 1/2 tsp.

16. 16

    of the remaining chopped toffee.

17. 17

    Cover and refrigerate 1 hour or until chilled.

18. 18

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.