what you need1 pkg. (2-layer size) white cake mix3/4 cup  PLANTERS Slivered Almonds, toasted, ground1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream3/4 cup  milk3/4 cup caramel ice cream topping2 cups  thawed COOL WHIP Whipped Topping, divided1 roll (11 pieces) ring-shaped hard candies, crushedmake it

HEAT oven to 350°F.

PREPARE cake batter as directed on package; stir in nuts. Pour into 2 greased and floured 9-inch round pans. Bake 26 min. or until toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min.; remove from pans.

MIX sour cream and milk until well blended. Stir in caramel topping. Poke holes in warm cake layers with wooden skewer. Place 1 cake layer on serving plate; top with half of the sour cream mixture. Spread with 1/4 cup COOL WHIP; top with remaining cake layer. Drizzle with remaining sour cream mixture. Refrigerate 1 hour.

FROST top and side of cake with remaining COOL WHIP. Decorate with crushed candies. Refrigerate leftovers.

kraft kitchens tipsHOW TO GRIND NUTSTo grind nuts, blend them in a blender or food processor until finely ground.HOW TO TOAST NUTSToasting nuts adds crunch and intensifies their flavor. Oven toast at 350°F for 10 to 15 min. or until golden brown, stirring occasionally. Or, cook on the stovetop in a skillet on medium heat until golden brown, stirring frequently.