Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool in pans 10 min. Invert cakes onto wire racks; cool completely. Meanwhile, beat dry pudding mix and milk in medium bowl with whisk 2 min. Add peanut butter; mix well. Refrigerate until ready to use.
Melt chocolate as directed on package. Add nuts; stir to evenly coat. Drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.
Stack cake layers on plate, filling with 1 cup of the pudding mixture. Whisk Cool Whip into remaining pudding mixture; use to frost cake. Garnish with nut clusters.
Kraft Kitchen Tips!
Enjoy your favourite foods on occasion, but keep portion size in mind.
Easy Microwave Melting
Microwave chocolate in microwaveable bowl on MEDIUM 1 min. 15 sec., stirring after 45 sec. (The chocolate will retain its shape.) Stir until chocolate is completely melted.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 5 g
Cholesterol 35 mg
Sodium 400 mg
Carbohydrate 37 g
Fibre 2 g
Sugars 21 g
Protein 6 g
16 servings, 1 piece (96 g) each
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.