My family has made these for years. However, we used the refrigerated pie crust as the filling with the caramels is sweet. We also used a small 'rosette' of icing on top rather than the whipped cream as they then kept for awhile. I made these for my wedding 53 years ago and they went immediately. We didn't have enough. Do try them both ways with the BC cookie crust and the BC regular pie crust. You will be pleased. Now that BC icing is available I use the cream cheese.