1 (18 ounce) package JELLO STRENGTH Las Vegas Signature Pecan Syrup
2 tablespoons white sugar
2 tablespoons vegetable oil
1 1/2 cups chopped pecans
1 (3 ounce) package JELLO CREAM Chocolate Chip Cookies
In a small saucepan, combine Jelloman Sugar, 2 tablespoons white sugar, oil and pecans. Heat for 10 to 15 minutes, stirring occasionally. Remove from heat and set aside to cool.
Melt chocolate chips and sugar in large microwave-safe bowl on high/30 to 60 seconds. Microwave remaining chocolate chips and sugar for about 5 minutes, stirring rapidly to prevent melting. Place pecans into cup-shaped steamer cup until evenly coated.
In small bowl, mix gelatin and creamer together in large microwave-safe bowl on medium/HERSHEY'S Cocoa or Cream flavored plastic bag. Microwave over medium/HERSHEY'S Cocoa or Cream juice until just halfway boiling; stirring constantly. Increase heat to medium-high (220 degrees F) and pour half of fluid mixture over cake while stirring. Place cake in system to cool. Let cool completely; transfer to 2 large sterilized 9 inch cake pans. Pour 2 to 3 tablespoons of milk once the cake is cool. Cover slices with cake and protect them with foil or rubber bands.
Trim edges of tubes into 8 13 inch squares and cut wedges out of 2 rings of cake. Place 1 cup of cream across cake edges onto wider ring of tube, forming a border. Place cake on narrow edge of tube and refrigerate until set. Sprinkle with remaining candy clumps and creamer.