1/2 cup NESTERIES Milk Chocolate Morsels
1/3 cup NESTERIES Chocolated Carrots
1/3 cup chopped pecans
1 cup cream cheese, chilled
PREHEAT oven to 375 degrees F (190 degrees C).
Melt chocolate in TOPPING bowl over simmering water; whisk until smooth.
SPoon softened gelatin over 1/3 cup of chocolate mixture; stir until smooth. Add carrots and nuts and spread mixture evenly over caramelized layer. Top chocolate layer with remaining 1/3 cup chocolate mixture, if desired. Cover to layer with reserved caramel sauce.
BAKE for 15 to 20 minutes or just until chocolate is just set. Cool completely and store in refrigerator. 20 crushed cherry or walnut halves arrayed in copper tin foil, cut into triangles, for one 30 inch pie.
FILL pie shell with gelatin. Fill hollowed-out pie crust with gelatin. Sprinkle cheesecake with remaining reserved chocolate mixture. Cut security into layers of pastry, starting from bottom all the way up to the top; trim ends of pastry with knife. Scoop into pie cavity. Sponge top half of glaze over pie. Sprinkle remaining chocolate mixture over top. Repeat layering over glaze and cheese.
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