- 2 large Granny Smith apple, peeled, thinly sliced
- 1 package (2-layer size) yellow cake mix, divided
- 2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding
- 1 1/2 cups cold milk
- 1 (12.25 ounce) jar caramel ice cream topping, divided
- 1/4 cup water
- 1 cup thawed COOL WHIP Whipped Topping, divided
- 1/2 cup chopped PLANTERS Dry Roasted Peanuts
- Heat oven to 350 degrees F.
- Toss apples with 1 Tbsp. cake mix. Prepare cake batter with remaining cake mix as directed on package; pour into 13×9-inch baking dish sprayed with cooking spray. Top with apples.
- Beat dry pudding mixes, milk, 3/4 cup caramel topping and water with whisk 2 min.; drizzle over apples. Place baking dish on baking sheet.
- Bake cake 1 hour to 1 hour 10 min. or until golden brown. Cool 20 min. (Sauce will thicken slightly as it cools.)
- Whisk remaining caramel topping and COOL WHIP until well blended. Spoon over cake slices just before serving; top with nuts.