Watch the video above to learn how to make this recipe!
3 ⅞ oz JELL-O chocolate instant pudding
25 KRAFT Caramels
¾ cup milk
2 ⅜ oz JELL-O vanilla instant pudding
8 oz COOL WHIP whipped topping, thawed, divided
3 oz BAKER'S semi-sweet chocolate
16 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
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.