Chocolate Turtle Icebox Cake

​INGREDIENTS:

• 3/4 cup caramel sauce, divided
• 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, divided
• 1 pkg. (6 oz.) pecan halves, toasted, coarsely chopped and divided
• 2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
• 3 cups milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping (about 3-1/2 cups), thawed
• 18 graham crackers

DIRECTIONS:

1. Reserve 3 Tbsp. caramel sauce, and 2 Tbsp. each melted chocolate and nuts for later use.
2. Beat pudding mixes and milk in large bowl with whisk 2 min. Add remaining melted chocolate and half of the COOL WHIP; mix well. Spread 1/2 cup pudding mixture onto bottom of 13x9-inch dish.
3. Cover evenly with 6 graham crackers. Spread 3 Tbsp. of the remaining caramel sauce evenly onto graham crackers in dish; sprinkle with 1/3 of the nuts. Top with 1/3 of the remaining pudding mixture. Repeat layers twice.
4. Top dessert with remaining COOL WHIP. Drizzle with reserved caramel sauce and melted chocolate; sprinkle with reserved nuts.
5. Refrigerate overnight.

KITCHEN TIP:
How to Toast Nuts--Toasting nuts adds crunch and intensifies their flavor. MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish.  Microwave on HIGH until fragrant and crisp, stirring every 30 sec. STOVETOP METHOD: Place nuts in ungreased skillet.  Cook on medium heat until golden brown, stirring frequently. OVEN METHOD: Spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally.

​Used with permission from Kraft Foods