1 (8 oz.) tub Cool Whip, divided (do not thaw)
1 box devil's food cake mix (your favorite)
1 (3 oz.) pkg. chocolate instant pudding
38 caramels (I use Kraft)
1 1/2 tbsp. water
3/4 (8 oz.) pkg. cream cheese, softened
5 (1 oz. ea.) sq. semi-sweet baking chocolate, divided
16 vanilla wafers (Nilla)
16 pecan halves

Spoon half the Cool Whip into a bowl; refrigerate to thaw. Return remaining Cool Whip to freezer. Prepare cake batter and bake as directed on package for two (9-inch) round layers, adding dry pudding mix to cake mix before mixing with liquid ingredients. Cool cakes in pans 10 minutes; invert onto wire racks. Remove pans. Cool cakes completely.

Meanwhile, microwave unwrapped caramels and water in a microwave safe bowl on HIGH for 90 seconds or until smooth, stirring every 45 seconds. Cool slightly.

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

Microwave frozen Cool Whip and 3 chocolate squares in microwave safe bowl for 3 minutes or until well blended, stirring after each minute. Cool 10 minutes.

Meanwhile, melt remaining chocolate squares 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.

Spread Cool Whip mixture onto top of cake. Garnish with wafers. Keep refrigerated.

Makes 16 servings.

Submitted by: Desirae Young