Prep Time:20 min |
Total Time: 1 hr 20 min | Makes: 16 servings
Ingredients:
- 1 pkg. (2-layer size) chocolate cake mix
- 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup powdered sugar
- 1-1/2 cups thawed COOL WHIP Whipped Topping
- 1 ice cream cone
- 1 piece red string licorice (2 inch)
- decorating gel
- colored sugar
PREPARE cake batter as directed on package. Blend in dry pudding mix. Pour into 2 greased 9-inch round pans. Bake as directed on package. Cool 10 min.; remove from pans to wire racks. Cool completely.
BEAT cream cheese and powdered sugar in large bowl with mixer until well blended. Stir in COOL WHIP. Stack cake layers on plate, spreading 1/3 of the cream cheese mixture between layers. Frost top and side with remaining cream cheese mixture.
POKE 2 small holes in bottom of ice cream cone; insert ends of licorice into holes, leaving small loop at top. Place next to cake to resemble ornament hanger. Decorate cake with decorating gel and colored sugar as desired. Keep refrigerated.