Preparation

• Chop  2 of the biscuits; set aside. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the remaining biscuits in single layer on bottom of prepared pan; set aside.
• Pour  milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Spoon one-third of the pudding mixture over biscuits in pan; top with 8 of the remaining biscuits and 2 Tbsp. of the caramel sauce. Repeat layers of pudding mixture, biscuits and caramel sauce. Cover with the remaining pudding mixture. Sprinkle with chopped biscuits; press biscuits gently into pudding mixture with back of spoon.
• Freeze  4 hours or until firm. Lift dessert from pan using foil handles; remove and discard foil. Place dessert on serving plate. Let stand 15 min. to soften slightly before cutting into 12 slices to serve. Store leftovers in freezer.