Photo source: Kraft
Love this recipe! It is quick, easy and delicious. Made easy by using a cake mix and Cool Whip.
I first found this recipe in a magazine back in the 80's, then found it on the Kraft website when I created this blog. The website no longer lists this recipe.
This recipe was originally posted to this blog in 2011.
1 tub (8 ounce) Cool Whip
1 package (2-layer size) devil's food cake mix
1 package (3.9 ounce) Jello Chocolate Instant Pudding
38 Kraft Caramels
1-1/2 Tablespoons water
6 ounce (3/4 of 8 ounce package) Cream Cheese, softened
16 Vanilla Waters
16 Pecan Halves
5 squares Semi-Sweet Chocolate, divided
DIRECTIONS
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 minutes; invert onto wire racks.
Cool cakes completely.
While cakes are cooling, microwave caramels and water in microwaveable bowl on high 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 and mix well.
Blend in thawed Cool Whip.
Place 1 cake layer on plate, spread half of 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 for 3 minutes or until well blended, stirring after each minute.
Cool 10 minutes.
While cooling, melt the remaining chocolate squares as directed on package.
Dip half of each vanilla wafer in chocolate and 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.
