Drummer Boy Cake

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prep time

15 min

total time

1 hr 25 min

makes

18 servings, 1 piece (116 g) each

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video by: kraft

recipe by: kraft

What You Need

3 cups Cool Whip Whipped Topping (Do not thaw.), divided

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

1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding

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

1/2 tsp. milk

11 Nilla Vanilla Wafers

4 squares Baker's Semi-Sweet Chocolate, chopped

125 pkg. (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

1 jar (375 mL) maraschino cherries, well drained, chopped

1 stick peelable red licorice

2 Jet-Puffed Marshmallows

2 pretzel rods

Make It

HEAT oven to 350°F.

REFRIGERATE 1 cup Cool Whip; freeze remaining Cool Whip. Meanwhile, prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans. Cool cakes completely.

MEANWHILE, mix 2 Tbsp. sugar and milk. Brush onto tops of wafers; set aside. Spoon frozen Cool Whip into microwaveable bowl. Add chocolate. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken.

BEAT cream cheese and remaining sugar in medium bowl with whisk until well blended. Add cherries and thawed Cool Whip; mix well. Stack cake layers on plate, filling with cream cheese mixture. Frost with chocolate mixture. Decorate with wafers and remaining ingredients to resemble drum and drumsticks. Keep refrigerated.