what you need

• 1 pkg.  (2-layer size) yellow cake mix
• 4  eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 3 large fresh peaches
• 1 cup fresh blueberries
• 1 Tbsp. apricot jam
• 1 tsp. water
• 5  fresh mint leaves

1 HEAT oven to 350°F. Beat first 5 ingredients with mixer until well blended; pour into 2 greased and floured 9-inch round pans. Bake 25 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min; remove from pans to wire racks. Cool completely.

2 CUT 1 peach into 12 thin slices, then cut each remaining peach into 8 wedges. Stack cake layers on plate, filling layers with 2/3 cup COOL WHIP and thin peach slices.

3 FROST top and side with remaining COOL WHIP. Arrange peach wedges on top to resemble sunflower petals, leaving 3-inch circle in center; fill center with blueberries. Mix jam and remaining 1 tsp. water; brush onto peach wedges. Garnish with mint. Keep refrigerated.