Recipe Rating:
Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 16 servings, one tree each
1 pkg. (2-layer size) yellow cake mix
1/4 tsp. green food coloring
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
16 peppermint sticks (3-inch)
1/2 cup BAKER'S ANGEL FLAKE Coconut
2 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
1/4 cup PLANTERS Dry Roasted Peanuts, chopped
Assorted Christmas candies
Colored sugar
PREHEAT oven to 350°F. Lightly grease and flour two 9-inch round cake pans; set aside. Prepare cake batter as directed on package. Tint batter green with food coloring. Pour evenly into prepared pans.
BAKE as directed on package. Cool in pans 10 min.; remove to wire rack. Cool completely.
BEAT cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Add whipped topping; stir until well blended. Spread evenly onto tops and sides of cakes.
CUT each cake into eight wedges to resemble Christmas trees. Insert peppermint stick into bottom of each cake for the tree trunk. Decorate trees with remaining ingredients. Store in refrigerator.
Nutrition (per serving)
Calories 450
Total fat 21g
Saturated fat 9g
Cholesterol 55mg
Sodium 320mg
Carbohydrate 63g
Dietary fiber 1g
Sugars 46g
Protein 5g
