You may also like
Categories:Viewed: 51 - Published at: 2 years ago
Ingredients
- 1 pkg. (2-layer size) white cake mix
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 1/4 cup milk
- 3 cups thawed Cool Whip Whipped Topping
- 1/4 cup Kraft Pure Raspberry Jam
- 3/4 cup flaked coconut
- 16 pink medium candy eggs
Method
- Heat oven to 400 degrees F.
- Prepare cake batter and bake as directed on package for 2 (8-inch) round cakes.
- Cool cakes in pans 10 min.
- Remove from pans to wire racks; cool completely.
- Beat cream cheese in large bowl with mixer until creamy.
- Gradually blend in milk.
- Gently stir in Cool Whip.
- Stack cake layers on plate, filling layers with jam.
- Frost top and side of cake with Cool Whip mixture.
- Gently press coconut into Cool Whip mixture on side of cake.
- Top with candy eggs.
