Layered Dulce de Leche Dessert

Serves 8

40 Nilla wafers, divided

1-1/4 cups cold milk

2 packages (4 serving-size each) instant white chocolate pudding mix

1 tub Cool Whip, thawed

1/4 cup caramel topping

Chop 4 of the wafers; set aside. Line a 9x5" loaf pan with foil, with ends of foil extending over the sides of the pan. Arrange 12 of the remaining wafersin a single layer on the bottom of the prepared pan; set aside.

Pour milk into a large bowl. Add the dry pudding mixes. Beat with wire whisk 2 minutes, or until well blended. (Mixture will be thick.) Gently stir in the whipped topping. Spoon 1/3 of the pudding mixture over the wafers in the pan; top with twelve of the remaining wafers and 2 Tablespoons of the caramel topping. Repeat layers of pudding mixture, wafers, and caramel topping. Cover with remaining pudding mixture. Sprinkle with the chopped wafers; press wafers gently into the pudding mixture.

Freeze 4 hours or until firm. Lift dessert from pan, using the excess foil as handles; remove foil. Place dessert on serving plate. Let stand 15 minutes to soften slightly before cutting into 8 slices to serve. Store leftover dessert in the freezer.

This recipe comes from, "Favorite Brand Name Recipes--Jell-O and Cool Whip" recipe cards.