1. Chop 4 of the wafers; set aside. 2. Line a 9x5" loaf pan with foil, with ends of foil extending over sides of pan. 3. Arrange 12 of the remaining wafers in single layer on bottom of prepared pan; set aside. 4. Pour milk into large bowl; add dry mixes and beat with wire whisk 2 minutes or until well blended. (Mixture will be thick). 5. Gently stir in the whipped topping. Spoon one third of the pudding mixture over wafers in pan; top with 12 of the remaining wafers and 2 tablespoons of the caramel topping. 6. Repeat layers of pudding mixture, wafers and caramel topping. Cover with remaining pudding mixture and sprinkle with chopped wafers; press wafers gently into pudding mixture. 7. Freeze 4 hours or until firm. 8. Lift dessert from pan, using foil handles; remove foil. 9. Place dessert on serving platter and let stand 15 minutes to soften slightly before cutting into 12 slices. 10. Drizzle dessert slices lightly with additional Kraft caramel topping just before serving, if desired. 11. Store leftover dessert in freezer. ---------------------------------------------------------------------------
Nutrition
Ingredients
