PREHEAT oven to 350°F. Prepare cake batter as directed on pkg. Pour 3/4 of the batter into greased and floured 10-cup fluted tube pan. Sprinkle dry jelly powder over batter; cut through batter with knife several times for marble effect, being careful not to cut through to bottom of pan. Top with remaining batter.

BAKE 45 min. or until toothpick inserted near centre comes out clean. Invert pan onto wire rack; cool 5 min. Remove from pan; cool completely.

CUT off 1/3 of cake, making 1 straight-sided cut from top to bottom of cake. Cut removed cake piece crosswise in half; set aside. Stand remaining larger cake piece, cut ends down, on cake board or tray. Place 1 of the smaller cake pieces on each end of large cake piece to resemble a caterpillar's body (see photograph). Spread whipped topping onto cake; drizzle with the melted chocolate to resemble the stripes on the caterpillar's body. Decorate with candies, marshmallows, cookies and licorice. Store in refrigerator.