Ingredients
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1 pkg carrot cake mix
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3 large eggs
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1 cup water
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1/3 cup vegetable oil
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1 (8 oz) pkg Philadelphia cream cheese, softened
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3 cups plus 2 tbsp. milk, divided
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2 (3.4 oz) pkgs Jell-O vanilla flavor instant pudding
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1 (8 oz) tub Cool Whip whipped topping, thawed and divided
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1/2 cup chopped PLANTERS walnuts
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20 Kraft caramels
Steps
1
PREPARE cake batter using the first 4 ingredients and bake in 13x9-inch pan as directed on package. Cool completely.
2
LOOSEN cake from sides of pan with knife. Gently remove cake from pan; place on cutting board. Cut cake crosswise in half. Cut one half into 3/4-inch cubes. Wrap remaining half tightly; reserve for another use.
3
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in 3 cups milk. Add dry pudding mixes; beat 2 min. Gently stir in 2 cups COOL WHIP.
4
LAYER half each of the cake cubes, pudding mixture and nuts in 2-1/2-qt. serving bowl; top with layers of remaining cake cubes, pudding mixture and COOL WHIP.
5
REFRIGERATE 2 hours. About 20 min. before serving dessert, microwave caramels and remaining milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Let stand 15 min.
6
DRIZZLE caramel sauce over dessert just before serving; sprinkle with remaining nuts.
Comments
Recipe and Image courtesy of Kraft.