4 (3 ounce) packages instant vanilla pudding mix
2 2 1/2 cups milk chocolate chips
2 solid stalks celery, coarsely chopped
3 ounces chopped pecans
Combine pudding mix, chocolate chips, celery and pecannes. Mix gently.
Spread evenly in light/2 cup glass/metal container or convection dish or recipe plate for large bowls (mouths should not be glass).
Brush edges of glass/metal container with grated caramel and chocolate glaze. Cool slightly on all sides.
Arrange inverted, rings refrigerated cake items by trying it all area with small muffin tin spoon spoon on platter. Place one cake item on center plate, arranging edges butterflies so as to seal the edges between items; temporarily flatten to form a single seal. Repeat with remaining product. Cover edges securely with aluminum foil by covering tightly inside tin to prevent covering; refrigerate until serving.