6 oz. Philadelphia cheese
2 sticks softened butter
2 c. flour

Make like pie crust--fill tart pans. Bake 350 degrees for 15 minutes, cool completely.

FILLING:

1 lb. caramels
1/2 c. evaporated milk

Cook in double boiler until melted. Fill cooked tart shell 3/4 full.

FROSTING:

1/2 c. butter
1/2 c. Crisco
2/3 c. evaporated milk
2/3 c. white sugar
1/2 tsp. vanilla

Cream butter and Crisco then add sugar, cream a little longer. Add milk and vanilla and beat until thick like whipped cream. Spoon frosting on top of tarts and sprinkle with nuts.