Celebration Cake

• 1 pkg. (2-layer size) white cake mix
• 3/4 cup PLANTERS Slivered Almonds, toasted, ground
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3/4 cup milk
• 3/4 cup caramel ice cream topping
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 roll (11 pieces) ring-shaped hard candies, crushed

1. Heat oven to 350F.
2. Prepare cake batter as directed on package; stir in nuts.
3. Pour into 2 greased and floured 9-inch round pans.
4. Bake 26 min.
5. or until toothpick inserted in centers comes out clean.
6. Cool 10 min.
7. Remove cakes from pans.
8. Mix sour cream and milk until blended.
9. Stir in caramel topping.
10. Poke holes in warm cake layers with wooden skewer.
11. Place 1 cake layer on plate; top with half the sour cream mixture.
12. Spread with 1/4 cup COOL WHIP; cover with remaining cake layer.
13. Drizzle with remaining sour cream mixture.
14. Refrigerate 1 hour.
15. Frost top and side of cake with remaining COOL WHIP.
16. Decorate with crushed candies.

white cake, s, milk, caramel ice cream topping, topping, roll

Taken from www.kraftrecipes.com/recipes/celebration-cake-65062.aspx (may not work)