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PREHEAT oven to 325° F. Paper-line 24 muffin cups. Cut each
square of dough in half. Place one piece of dough in each muffin
cup.
BAKE for 10 to 12 minutes or until cookie has spread to edge of
cup.
BEAT cream cheese, sweetened condensed milk, eggs and vanilla
extract in medium bowl until smooth. Spoon about 3 tablespoons
cream cheese mixture over each cookie in cup.
BAKE for additional 15 to 18 minutes or until set. Cool completely
in pan on wire rack. Refrigerate for 1 hour. Top each with caramel
topping, pecans and morsels.
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