1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
1/4 cup BAKER'S White Dipping Chocolate
1 ice cream cone
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Let's Make It
Heat oven to 350°F.
Beat first 7 ingredients in large bowl with mixer until blended. Stir in nuts and raisins. Pour into greased and floured 12-cup fluted tube pan.
Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Beat cream cheese and sugar in separate large bowl with mixer until blended. Stir in COOL WHIP. Spread onto cake.
Melt white chocolate as directed on package; spread into thin layer on ice cream cone. Place on waxed paper. Let stand 10 min. or until chocolate is firm. Meanwhile, drizzle or pipe remaining melted chocolate in vertical lines down side of cake to resemble a pumpkin.
Invert ice cream cone, then place in center of cake for the pumpkin's stem.
Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.
Turning this delicious pumpkin-flavored cake into an orange pumpkin is easy by simply tinting all but 1/2 cup of the frosting orange using red and yellow food colorings. Tint the remaining 1/2 cup frosting green using green food coloring to use to frost the ice cream cone "stem" green.
Prepare using JELL-O Pumpkin Spice Flavor Instant Pudding.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.