Snowball Cake

• 1 pkg. (2-layer size) devil's food cake mix
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 egg
• 2 Tbsp granulated sugar
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• ¼ cup powdered sugar
• 1 cup cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup BAKER'S ANGEL FLAKE Coconut

• 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.
• BAKE 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 minutes.  Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
• MEANWHILE, beat dry pudding mix, powdered sugar and milk in bowl with whisk 2 minutes. Stir in COOL WHIP. Refrigerate until ready to use.
• PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.

This cake is moist, sweet and delicious... You don't need to use ALL the cream cheese mixture in the center.

Don't' be dismayed if you have a bit of trouble getting it out. I used a glass Pyrex 2 ½ qt bowl.  Use a thin knife around the edges and as far down and under as you can get. The "top" stuck to the bowl, so I just lifted it off and put it back on.  The top will sink anyway due to the cream cheese mix, but don't worry the Instant pudding/coolwhip icing covers and the cocount...just take handfuls and carefully pat it all over...it is really good and a great crowd pleaser.