What's This?
Serving size 16
Prep Time

Watch the video above to learn how to make this recipe!


1 package (2-layer size) devil's food cake mix3 ⅞ oz JELL-O chocolate instant pudding25 KRAFT Caramels¾ cup milk2 ⅜ oz JELL-O vanilla instant pudding8 oz COOL WHIP whipped topping, thawed, divided3 oz BAKER'S semi-sweet chocolate16 PLANTERS pecan halves


Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding dry chocolate pudding mix to the cake mix before mixing with liquid ingredients. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans. Cool cakes completely.

Meanwhile, microwave caramels and milk in microwaveable bowl on HIGH 2 min.; stir. Microwave 2 min. or until caramels are completely melted, stirring after each minute. Add dry vanilla pudding mix; whisk 2 min. Cool 15 min. Gently stir in 1-1/2 cups Cool Whip. Refrigerate 20 min. or until chilled.

Cut cakes horizontally in half; stack on plate, spreading 1/3 of the caramel mixture between each layer.

Microwave remaining Cool Whip and chocolate in microwaveable bowl 2 min. or until blended, stirring after each minute. Cool 10 min. Spread over torte, allowing excess glaze to drip down side. Sprinkle with nuts.


Sweets can fit into a balanced diet but remember to keep tabs on portions.


Omit chocolate pudding. Prepare using a yellow cake mix and 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding.

How to Store

Keep refrigerated.


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Nutrition Facts

Provided by: Jell-o

Per Single Serving / Serves 16 Total

  • Calories 380
  • Total Fat 18g
  • Saturated Fat 7g
  • Sodium 400mg
  • Total Carbohydrates 54g
  • Fiber 2g
  • Protein 4g
  • Cholesterol 35mg
  • Sugars 38g

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dessert, Jell-O, Thanksgiving, Christmas

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