PREP: 15 min. 
TOTAL: 2 hours 20 min. (incl. cooling)
MAKES: 16 servings.

Ingredients

• 1 pkg. (2-layer size) devil's food cake mix
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 egg
• 2 Tbsp. granulated sugar
• 1 pkg. (4-serving size) Jell-O
• Vanilla Instant Pudding
• 1⁄4 cup icing sugar
• 1 cup cold milk
• 2 cups thawed Cool Whip
• Whipped Topping
• 1 cup flaked coconut

Just Follow Our Simple Steps

1. HEAT oven to 350ºF. Prepare cake batter, in 21⁄2-L ovenproof bowl, as directed on package; scrape side of bowl. Beat next 3 ingredients until well blended; spoon into centre of batter in bowl.

2. BAKE 1 hour 5 min. or until toothpick inserted in centre comes out clean. Cool in bowl 10 min. Loosen cake from bowl with knife; using potholders if necessary, invert onto wire rack. Remove bowl. Cool cake completely.

3. Meanwhile, BEAT dry pudding mix, icing sugar and milk with whisk 2 min. Stir in Cool Whip. Refrigerate until ready to use.

4. PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.