Drummer Boy Cake

Found on KraftFoods

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what you need

1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.), divided

1 pkg.  (2-layer size) chocolate cake mix

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1/4 cup  plus 2 Tbsp. powdered sugar, divided

1/2 tsp. milk

11   NILLA Wafers

4 squares BAKER'S Semi-Sweet Chocolate, chopped

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1 jar (10 oz.) maraschino cherries, well drained, chopped

1 strip  peelable red licorice

2 JET-PUFFED Marshmallows

2   pretzel rods

make it

HEAT oven to 350°F.

REFRIGERATE 1/3 of the COOL WHIP. Return remaining COOL WHIP to freezer. Prepare cake batter; blend in dry pudding mix. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min.; invert onto wire racks. Cool completely.

MEANWHILE, mix 2 Tbsp. powdered sugar and milk. Brush onto wafers. Microwave frozen COOL WHIP and chopped chocolate on HIGH 1-1/2 min. or until chocolate is melted, stirring after 1 min. Cool 15 min. to thicken.

BEAT cream cheese and remaining sugar with whisk until well blended. Stir in cherries and thawed COOL WHIP. Stack cake layers on plate, filling with cream cheese mixture. Frost with chocolate mixture. Decorate with wafers and remaining ingredients to resemble drum and sticks. Refrigerate leftovers.

kraft kitchens tips

VARIATION

Prepare as directed, using JELL-O Chocolate Fat Free Sugar Free Instant Pudding, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.