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1
Spoon half the COOL WHIP into bowl; refrigerate to thaw.
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2
Return remaining COOL WHIP to freezer.
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3
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.
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4
Cool cakes in pans 10 min.
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5
; invert onto wire racks.
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6
Remove pans.
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7
Cool cakes completely.
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8
Meanwhile, microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min.
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9
or until caramels are completely melted and mixture is well blended, stirring every 45 sec.
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10
Cool slightly.
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11
Beat cream cheese in large bowl with mixer until creamy.
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12
Add caramel sauce; mix well.
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13
Blend in thawed COOL WHIP.
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14
Stack cake layers on plate, filling and frosting top with cream cheese mixture.
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15
Refrigerate while preparing chocolate glaze and garnishes.
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16
Melt 2 oz.
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17
chocolate as directed on package.
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18
Dip half of each wafer in chocolate; place on waxed paper-covered baking sheet.
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19
Top with nuts.
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20
Refrigerate until ready to use.
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21
Microwave frozen COOL WHIP and remaining chocolate in microwaveable bowl 3 min.
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22
or until chocolate is completely melted and mixture is well blended, stirring after each minute.
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23
Cool 10 min.
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24
Spread COOL WHIP mixture onto top of cake.
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25
Garnish with wafers.
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26
Keep refrigerated.
