Chocolate Turtle Icebox Cake

• servings: 16 servings
• total time: 12 hr 15 min

Ingredients

1 (6oz) toasted pecan divided

3/4 cup caramel sauce, divided

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, divided

**BEAT**

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

STOVETOP METHOD: Place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. 8 to 10 min. or until golden brown, stirring occasionally

1. RESERVE: 3 Tbsp Carmel 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.

3. Add remaining melted chocolate and half of the Cool Whip mix well.

4. Spread 1/2 cup pudding mixture onto bottom of 13 x 9 glass dish.

5. COVER: evenly with 6 graham crackers. Spread 3 Tbsp. of the remaining caramel sauce evenly onto graham crackers in dish; sprinkle with 1/2 of the nuts. Top with 1/3 of the remaining pudding mixture

6. Repeat layers twice.

7. TOP: Dessert with remains cool whip. Drizzle with reserved caramel sauce and melted chelate; sprinkle with reserved nuts.

REFRIGERATE: overnight