Prep Time:20 min |
Total Time: 1 hr 20 min | Makes: 16 servings, one tree each
Ingredients:
- 1 pkg. (2-layer size) yellow cake mix
- 1/4 tsp. green food coloring
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup powdered sugar
- 1-1/2 cups thawed COOL WHIP Whipped Topping
- 16 peppermint sticks (3 inch)
- 1/2 cup BAKER'S ANGEL FLAKE Coconut
- 2 squares BAKER'S Semi-Sweet Chocolate, chopped
- 1/4 cup PLANTERS Dry Roasted Peanuts, chopped
- Assorted Christmas candies
- colored sugar
PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans; set aside. Prepare cake batter as directed on package; tint with food coloring. Pour evenly into prepared pans.
BAKE as directed on package. Cool in pans 10 min.; remove to wire racks. Cool completely.
BEAT cream cheese and powdered sugar with electric mixer on medium speed until well blended. Stir in whipped topping with wire whisk. Spread onto tops and sides of cakes.
CUT each cake into eight wedges to resemble Christmas trees. Insert peppermint stick into curved side of each cake for the tree trunk. Decorate with remaining ingredients. Store in refrigerator.
