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Turtle Cake

Turtle Cake recipe
photo by:kraft
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.
30 min
1 hr 50 min
16 servings
Magazine Acquisition

What You Need

tub  (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
pkg.  (2-layer size) devil's food cake mix
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
 KRAFT Caramels
tsp.  water
oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
oz.  BAKER'S Semi-Sweet Chocolate, divided
 vanilla wafers
 PLANTERS Pecan Halves

Make It

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.

Kraft Kitchens Tips

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.
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.
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