Chocolate-Caramel Turtle Torte

INGREDIENTS:

 

1 pkg.  (2-layer size) devil's food cake mix

1

pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

25

 KRAFT Caramels

3/4

cup  milk

1

pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1

tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

3

oz.  BAKER'S Semi-Sweet Chocolate

16

 PLANTERS Pecan Halves

Make It

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.