6 ounces (3/4 of 8-ounce package) PHILADELPHIA Cream Cheese, softened
5 squares BAKER'S Semi-Sweet Chocolate, divided
16 NILLA Wafers
16 PLANTERS Pecan Halves
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 for 10 minutes; invert onto wire racks. Remove pans.
Cool cakes completely.
Meanwhile, microwave caramels and water in microwaveable bowl on HIGH for
1 1/2 minutes or until smooth, stirring every 45 seconds. Cool slightly.
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, filling and frosting top with cream cheese mixture.
Refrigerate until ready to serve.
Microwave frozen COOL WHIP and 3 chocolate squares in microwaveable bowl
3 minutes or until well blended, stirring after each minute.
Cool for 10 minutes.
Meanwhile, melt remaining chocolate squares as directed on package.
Dip half of each wafer into chocolate; place on wax paper-covered baking
Top with nuts.
Refrigerate until ready to use.
Spread COOL WHIP mixture onto top of cake.
Garnish with wafers.
total time 1 hr 50 min | Prep 30 min | 16 servings
Variation: Substitute 13 x 9-inch pan for the round pans and increase baking
time to 35 to 38 minutes or until a wooden pick inserted in center comes out clean; cool
completely. Continue as directed, spreading caramel mixture and chocolate mixture
over cake in pan.
For a more fudge-like texture, store cake in refrigerator overnight before serving.
Garnish with chocolate-dipped wafers just before serving.
Trim 40 calories, 3g of total fat, including 2g of saturated fat, per serving
by preparing with COOL WHIP LITE Whipped Topping, JELL-O Chocolate Fat Free Sugar
Free Instant Pudding, PHILADELPHIA Neufchatel Cheese and Reduced Fat NILLA Wafer.