Creme Caramel Squares
1-1/2 cups Graham Crumbs
1/3 cup butter, melted
1 pkg. (250 g) Brick Cream Cheese, softened
1/4 cup sugar
3-1/4 cups cold milk, divided
3 cups thawed Whipped Topping, divided
1 pkg. (4-serving size) Vanilla Instant Pudding
1 pkg. (4-serving size)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 onto crust.
PREPARE each pudding mix with 1-1/2 cups milk in separate bowls, beating with whisk 2 min. Layer vanilla and butterscotch puddings over cream cheese filling; top with remaining whipped topping. Refrigerate 4 hours. Drizzle with caramel topping just before serving.