Snowball Cake

Servings: 16

Ingredients:
1 (2-layer size) devil's food cake mix
1 (8 ounce) package PHILADELPHIA Cream
Cheese, softened
1 egg
2 tablespoons granulated sugar
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 cup cold milk
1 (8 ounce) tub COOL WHIP Whipped Topping
, thawed
1 cup BAKER'S ANGEL FLAKE Coconut

Directions:
1. Heat oven to 350 degrees F.
2. Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
3. Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
4. Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
5. Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
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