Turtle Cake

4.7
(29) 26 Reviews
Prep Time
30
min.
Total Time
1
hr.
50
min.
Servings

16 servings

The oohs and ahhs will be for you instead of the waiter when you serve this Turtle Cake with layers of caramel filling and chocolate-dipped wafers.

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What You Need

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Make It

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  • Spoon half the COOL WHIP into bowl; refrigerate to thaw. Return remaining COOL WHIP to freezer. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding dry pudding mix to 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 water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and mixture is well blended, stirring every 45 sec. 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 while preparing chocolate glaze and garnishes.
  • Melt 2 oz. chocolate 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.
  • Microwave frozen COOL WHIP and remaining chocolate in microwaveable bowl 3 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 10 min.
  • Spread COOL WHIP mixture onto top of cake. Garnish with wafers. Keep refrigerated.

Healthy Living

Trim 40 calories per serving by preparing with COOL WHIP LITE Whipped Topping, 1 pkg. (1.4 oz.) JELL-O Chocolate Sugar Free Fat Free Instant Pudding, PHILADELPHIA Neufchatel Cheese and reduced-fat vanilla wafers.

Variation

Substitute 13x9-inch pan for the round pans, and increase the baking time to 35 to 38 min. or until toothpick inserted in center comes out clean; cool completely. Continue as directed, spreading caramel mixture, then chocolate mixture over cake in pan.

Make Ahead

For a more fudge-like texture, store cake in refrigerator overnight. Garnish with chocolate-dipped wafers just before serving.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 430
% Daily Value
Total fat 23g
Saturated fat 9g
Cholesterol 50mg
Sodium 360mg
Carbohydrate 54g
Dietary fiber 2g
Sugars 39g
Protein 5g
   
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • angieriggs |

    OMGoodness!!!! This is so good and so easy to make! I made it for our Christmas dessert and it was a huge hit. Besides being so beautiful that I could have claimed it to be a bakery made cake, it was the best cake I believe I have made in a while. This will most definitely be a go too cake when I need something easy and elegant. I decided to add the extra touch of drizzling some melted white chocolate on top.

  • nancymollenkamp |

    This was very easy and very good. I didn't add the pudding to the cake since the mix I used already had pudding in it. The caramel/cream cheese filling was delicious. The chocolate overpowered the caramel some, but I always find that to be true since I love caramel so much. The cookie decorations were simple and a nice touch.

  • mariem714 |

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