1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (10 oz.) maraschino cherries, well drained, chopped
1 strip peelable red licorice
2 JET-PUFFED Marshmallows
2 pretzel rods
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Let's Make It
Heat oven to 350°F.
Refrigerate 1/3 of the COOL WHIP. Return remaining COOL WHIP to freezer. Prepare cake batter; blend in dry pudding mix. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min.; invert onto wire racks. Cool completely.
Meanwhile, mix 2 Tbsp. powdered sugar and milk. Brush onto wafers. Microwave frozen COOL WHIP and chopped chocolate on HIGH 1-1/2 min. or until chocolate is melted, stirring after 1 min. Cool 15 min. to thicken.
Beat cream cheese and remaining sugar with whisk until well blended. Stir in cherries and thawed COOL WHIP. Stack cake layers on plate, filling with cream cheese mixture. Frost with chocolate mixture. Decorate with wafers and remaining ingredients to resemble a drum and sticks. Refrigerate leftovers.
Prepare as directed, using JELL-O Chocolate Flavor Sugar Free Fat Free Instant Pudding, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 18 servings.
* 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.