"Cut 36 (2 1/2-inch) rounds from pie crust. Fit into mini muffin cups. Bake at 450°F for 6 to 8 minutes or until golden brown. Cool.
In small mixer bowl, beat vanilla cheesecake mix and 1 cup of the milk with wire whisk for 30 seconds; scrape sides of bowl. Beat on medium speed 2 minutes. Set aside.
In another bowl, beat chocolate cheesecake mix and remaining 1 cup milk with wire whisk for 30 seconds; scrape sides of bowl. Beat on medium speed 2 minutes. Set aside.
Fill each pie crust shell with 1/2 teaspoon raspberry jam. Top with 2 measuring teaspoons vanilla mixture. Top each with raspberry.
Fill each filo tart shell with 1/2 teaspoon caramel sauce. Top with 2 measuring teaspoons chocolate mixture. Top each with small dollop of whipped cream and a drizzle of caramel.
Fill each butter tartlet shell with 1 teaspoon vanilla and 1 teaspoon chocolate mixture. Swirl with toothpick for marbled effect. Top with grated chocolate.
Serve one of each tartlet on a dessert plate.
Makes 36 servings
TIP: You can make single serve tarts by spooning filling into tart-size crumb crusts, pie crusts or butter tart shells.
TIP: Use all of one type of tartlet shell if you prefer."