Crème Caramel Squares

My friend Donna, in Newfoundland, came across this is a Kraft Cookbook. Sounds wonderful.

NEED:
1-1/2 cups Graham Cracker Crumbs
1/3 cup butter, melted
1 package (8 oz.)Cream Cheese, softened
1/4 cup sugar
3-1/4 cups cold milk, divided
1 tub (8 oz.)Whipped Topping, thawed, divided
1 package (3.4 oz.) Vanilla Flavor Instant Pudding
1 package (3.4 oz.) Butterscotch Instant Pudding
1/3 cup caramel ice cream topping

MIX graham crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.

BEAT cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended. Gently stir in 1 cup whipped topping. Spread over crust.

BEAT each flavor pudding mix with 1-1/2 cups of the remaining milk in separate bowl with whisk 2 min. Pour in layers over cream cheese filling; top with remaining whipped topping.

Refrigerate 4 hours. Drizzle with caramel topping just before serving.

ENJOY!