° 3 cups COOL WHIP Whipped Topping
° 1 pack (2-tier format) devil cake mix
° 1 pack (4-serving size) JELL-O Chocolate Instant Pudding
° 38 KRAFT caramels
° 4-1 / 2 c. teaspoon of water
° 3/4 philadelphia cream Cheese, softened
° 5 oz Sweet Chocolate, divided
° 16 vanilla wafers
° 16 pecan halves
Place half of Cool Whip in bowl; let thaw in the refrigerator. Return remaining Cool Whip to the freezer.
Prepare cake batter and bake according to directions to make 2 9 ” round cakes, adding pudding mix to cake mix in bowl before mixing with liquid ingredients. Let the cakes cool for 10 min; spill on racks. Unmold. Let cool completely.
Meanwhile, heat caramels and water in microwaveable bowl on HIGH 1-1 / 2 min. Or until caramels are completely melted and mixture is smooth, stirring every 45 seconds. . Let cool slightly.
Mix cream cheese in large bowl with mixer until creamy. Add the caramel sauce; mix well. Stir in thawed Cool Whip. Stack cake layers on a plate, spreading cream cheese mixture between layers and on top of cake. Refrigerate while preparing chocolate frosting and toppings.
Lineage a baking paper with parchment paper. Melt 2 oz of the chocolate according to the directions. Dip half of each wafer in chocolate; put on prepared baking paper . decorate with pecans. Refrigerate until use.
Heat frozen Cool Whip and remaining chocolate in microwaveable bowl 3 min. Or until chocolate is completely melted and mixture is smooth, stirring after every minute. Let cool for 10 min.
Spread Cool Whip Topping Mix on top of cake. Garnish with wafers. Keep refrigerated.