Layered Dulce De Leche Dessert Food

LAYERED DULCE DE LECHE DESSERT

Steps:

• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides. Chop 4 wafers; set aside. Arrange 12 of the remaining wafers on bottom of prepared pan.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Spread 1/3 of the pudding mixture over wafers in pan; top with 12 of the remaining wafers and 2 Tbsp. caramel topping; repeat layers. Cover with remaining pudding mixture. Sprinkle with chopped wafers; press gently into pudding mixture.
• Freeze 4 hours or until firm. Use foil handles to lift dessert from pan; remove foil. Place dessert on plate. Let stand 15 min. to soften slightly before serving.

DULCE DE LECHE

Steps:

• For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
• For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
• Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.

LAYERED DULCE DE LECHE DESSERT

Steps:

• Chop 4 of the wafers; set aside.
• Line a 9x5" loaf pan with foil, with ends of foil extending over sides of pan.
• Arrange 12 of the remaining wafers in single layer on bottom of prepared pan; set aside.
• Pour milk into large bowl; add dry mixes and beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
• 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.
• 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.
• Freeze 4 hours or until firm.
• Lift dessert from pan, using foil handles; remove foil.
• Place dessert on serving platter and let stand 15 minutes to soften slightly before cutting into 12 slices.
• Drizzle dessert slices lightly with additional Kraft caramel topping just before serving, if desired.
• Store leftover dessert in freezer.