Grease and flour 2 (9-inch) round pans. Prepare cake batter as directed on package. Add 1/3 cup dry pudding mix; beat 2 min. Pour into prepared pans. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
Mix cream cheese and 2 Tbsp. sugar in medium bowl until blended. Whisk in 1 cup Cool Whip. Stack cake layers on plate, filling with cream cheese mixture.
Beat remaining pudding mix, remaining sugar and milk in medium bowl with whisk 2 min. Stir in remaining Cool Whip. Use to frost top and side of cake.
Kraft Kitchen Tips!
How to Store
Keep frosted cake refrigerated.
Decorate frosted cake with chocolate jimmies or sprinkles.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 6 g
Cholesterol 45 mg
Sodium 400 mg
Carbohydrate 35 g
Fibre 1 g
Sugars 22 g
Protein 4 g
16 servings, 1 piece ( 91 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.