Recipe Rating:
Prep Time: 1 hr min
Total Time: 1 hr 30 min
Makes: 16 servings
1 pkg. (2-layer size) cake mix, any flavor
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
6 NUTTER BUTTER Peanut Butter Sandwich Cookies
6 NILLA Wafers
2 chewy fruit snack rolls
Decorating gel
1/2 cup BAKER'S ANGEL FLAKE Coconut
Food coloring
1/4 cup jelly beans
PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool in pan 10 min. Carefully invert onto wire rack; cool completely. Meanwhile, pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping; cover. Refrigerate 30 min. or until thickened.
TRANSFER cake to cake board or tray. Arrange peanut butter cookies, side-by-side, down center of cake to resemble six bodies laying next to each other in a bed. Spread pudding mixture onto top and sides of cake, completely covering cookies and cake. Gently press fruit rolls into pudding on sides of cake to resemble a bed skirt.
PLACE 1 wafer at one end of each body for the head. Use decorating gel to draw the eyes, nose and mouth on each wafer. Tint coconut with food coloring; sprinkle at top of each wafer for the hair. Add jelly beans as desired to top of cake to resemble a polka-dotted blanket. Store in refrigerator.
KRAFT KITCHENS TIPS
Size It Up
You'll know it's a special occasion when you get to enjoy a serving of this fun cake!
How To Tint Coconut
Mix 1/4 tsp. water with a drop of food coloring. Add to coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted.
Nutrition (per serving)
Calories 290
Total fat 10g
Saturated fat 5g
Cholesterol 0mg
Sodium 360mg
Carbohydrate 48g
Dietary fiber 1g
Sugars 32g
Protein 3g
Vitamin A 0%DV
Vitamin C 4%DV
Calcium 8%DV
Iron 4%DV
