Turtle Cake
prep time 30 min
total time 1 hr 50 min
makes16 servings
what you need
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
38 KRAFT Caramels
1-1/2 Tbsp. water
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
16 NILLA Wafers
16 PLANTERS Pecan Halves
5 squares BAKER'S Semi-Sweet Chocolate, divided
make it
SPOON half the COOL WHIP into bowl; refrigerate to thaw. Return remaining COOL WHIP to freezer. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding dry pudding mix to cake mix before mixing with liquid ingredients. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans. Cool cakes completely.
MEANWHILE, microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until smooth, stirring every 45 sec. Cool slightly.
BEAT cream cheese in large bowl with mixer until creamy. Add caramel sauce; mix well. Blend in thawed COOL WHIP. Place 1 cake layer on plate; spread with half the cream cheese mixture. Cover with second cake layer; frost top with remaining cream cheese mixture. Refrigerate until ready to serve.
MICROWAVE frozen COOL WHIP and 3 chocolate squares in microwaveable bowl 3 min. or until well blended, stirring after each minute. Cool 10 min. Meanwhile, melt remaining chocolate squares as directed on package. Dip half of each wafer in chocolate; place on waxed paper-covered baking sheet. Top with nuts. Refrigerate until ready to use.
SPREAD COOL WHIP mixture onto top of cake. Garnish with wafers. Keep refrigerated.