6 oz. cream cheese
2 sticks butter
2 c. flour

Mix as pie crust. Form in tart cups. Bake at 350 degrees for 15 minutes.

FILLING:

14 oz. bag Kraft caramels
1/2 c. canned Pet milk
1 tbsp. whiskey or brandy (opt.)

Melt in double boiler, pour in cups half full.

FROSTING:

1/2 c. butter
1/2 c. Crisco
2/3 c. canned Pet milk
2/3 c. sugar
1 tsp. vanilla

Beat butter and Crisco. Gradually add milk, sugar and vanilla. Beat until creamy. Frost tarts, sprinkle with crushed nuts. Do not stack. Makes 48.