12 ovenproof pie crusts
1 (3.5 ounce) package white cake mix
1 (3 ounce) package instant white chocolate pudding mix
1 (18.25 ounce) can caramel ice cream topping mix
1 1/2 cups water
2 eggs
1 (1 ounce) square unsweetened chocolate, melted
1/2 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
Combine the cake mix and pudding mix in a large bowl. Beat well, then stir in the caramel/ice cream mix and 2/3 cup water. Stir into the warm mixture just until the bottom of the pan is slightly sticky.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
When finished, top with chocolate pieces and confectioners' sugar.
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