Turtle Cake Recipe

Name: Turtle Cake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 18 servings, 1 piece (163 g) each
Ingredients: 3 cups Cool Whip Whipped Topping (Do not thaw.); 1 pkg. (2-layer size) devil's food cake mix; 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding; 38 Kraft Caramels; 4-1/2 tsp. water; 175 g (about 3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened; 5 oz. Baker's Semi-Sweet Chocolate, divided; 16 vanilla wafers; 16 pecan halves

Ingredients

3 cups Cool Whip Whipped Topping (Do not thaw.)
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
38 Kraft Caramels
4-1/2 tsp. water
175 g (about 3/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
5 oz. Baker's Semi-Sweet Chocolate, divided
16 vanilla wafers
16 pecan halves

PREP TIME 30m	COOK TIME 1h30m	TOTAL TIME 2h
YIELD 18 servings, 1 piece (163 g) each

Instructions

1. Spoon half the Cool Whip into bowl; refrigerate to thaw. Return remaining Cool Whip to freezer.
2. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding dry pudding mix to cake mix in bowl before mixing with liquid ingredients. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans. Cool cakes completely.
3. Meanwhile, microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring every 45 sec. Cool slightly.
4. Beat cream cheese in large bowl with mixer until creamy. Add caramel sauce; mix well. Blend in thawed Cool Whip. Stack cake layers on plate, spreading cream cheese mixture between layers and onto top of cake. Refrigerate while preparing chocolate glaze and garnishes.
5. Cover baking sheet with parchment. Melt 2 oz. chocolate as directed on package. Dip half of each wafer in chocolate; place on prepared baking sheet. Top with nuts. Refrigerate until ready to use.
6. Microwave frozen Cool Whip and remaining chocolate in microwaveable bowl 3 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 10 min.
7. Spread Cool Whip mixture onto top of cake. Garnish with wafers. Keep refrigerated.