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Turtle Cake

Turtle Cake

Ingredients

  • 1 (8 ounce) container COOL WHIP Whipped Topping (Do not thaw.)
  • 1 (18.25 ounce) box devil's food cake mix
  • 1 (3.9 ounce) box JELL-O Chocolate Instant Pudding
  • 38 KRAFT Caramels
  • 1 1/2 tablespoons water
  • 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

Instructions

  1. Spoon half the COOL WHIP into bowl; refrigerate to thaw.
  2. Return remaining COOL WHIP to freezer.
  3. 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.
  4. Cool cakes in pans for 10 minutes; invert onto wire racks. Remove pans. Cool cakes completely.
  5. Meanwhile, microwave caramels and water in microwaveable bowl on HIGH for 1 1/2 minutes or until smooth, stirring every 45 seconds. Cool slightly.
  6. Beat cream cheese in large bowl with mixer until creamy.
  7. Add caramel sauce; mix well.
  8. Blend in thawed COOL WHIP.
  9. Stack cake layers on plate, filling and frosting top with cream cheese mixture.
  10. Refrigerate until ready to serve.
  11. Microwave frozen COOL WHIP and 3 chocolate squares in microwaveable bowl 3 minutes or until well blended, stirring after each minute.
  12. Cool for 10 minutes.
  13. Meanwhile, melt remaining chocolate squares as directed on package.
  14. Dip half of each wafer into chocolate; place on wax paper-covered baking sheet.
  15. Top with nuts.
  16. Refrigerate until ready to use.
  17. Spread COOL WHIP mixture onto top of cake.
  18. Garnish with wafers.
  19. Keep refrigerated.

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.

Recipe and photo credit: kraftrecipes.com


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