Turtle Cake

The oohs and ahhs will be for you instead of the waiter when you serve this restaurant fave with layers of moist cake, caramel filling and chocolate-dipped wafers.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 1 tub (8 oz.) frozen whipped topping (Do not thaw.)
  • 1 pkg. (2-layer size) devil's food cake mix
  • 1 pkg. (3.9 oz.) chocolate instant pudding mix
  • 38 caramels
  • 1½ Tbsp. water
  • 6 oz. (3/4 of 8-oz. pkg.) brick cream cheese, softened
  • 5 oz. semi-sweet baking chocolate, divided
  • 16 NILLA Wafers
  • 16 pecan halves

Nutrition facts

Recipe Tips

1

Spoon half the whipped topping into bowl; refrigerate to thaw. Return remaining whipped topping 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 min.; invert onto wire racks. Remove pans. Cool cakes completely.

2

Meanwhile, microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until smooth, stirring every 45 sec. Cool slightly.

3

Beat cream cheese in large bowl with mixer until creamy. Add caramel sauce; mix well. Blend in thawed whipped topping. Stack cake layers on plate, filling and frosting top with cream cheese mixture. Refrigerate until ready to serve.

4

Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until whipped topping is completely melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Meanwhile, melt remaining chocolate as directed on package. Dip half of each wafer in chocolate; place on waxed paper-covered baking sheet. Top with nuts. Refrigerate until ready to use.

5

Spread whipped topping mixture onto top of cake. Garnish with wafers. Keep refrigerated.