6 oz. cream cheese (2 sm. pkgs.)
2 sticks butter
2 c. flour
1/2 c. evaporated milk
1 bag Kraft caramels
1/2 c. butter
1/2 c. Crisco
2/3 c. sugar
2/3 c. evaporated milk
1 tsp. vanilla

Mix cheese, butter and flour like a pie dough. Put in small tart pans. Bake at 350 degrees for 15 minutes or until brown lightly. Remove cups from pan and place on platter. In double boiler, melt 1 bag caramels and 1/2 cup evaporated milk. Keep hot and fill cups 1/2 to 3/4 full.

FROSTING: Beat together butter, Crisco, sugar, 2/3 cup evaporated milk and vanilla until frosting is thick (may take close to 5 minutes). Frost each tart and sprinkle with ground nuts (ground very fine).