Baby Chick Cake

what you need

1 pkg.

(2-layer size) yellow cake mix

1 pkg.

(4-serving size)  Jell-O Vanilla Instant Pudding

1 pkg.

(250 g) Philadelphia Light Brick Cream Cheese Spread, softened

1/4 cup

 butter, softened

1 tsp.

 vanilla

4 cups

 icing sugar, sifted

 

few drops yellow  food colouring

1/2 tsp.

 water

2-2/3 cups

 flaked coconut

 

 decorations: round candies, candied orange slices, chewy fruit snack roll, JET-PUFFED Marshmallows

make it

1. Prepare cake batter as directed on package; 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. Remove pans; cool cakes completely.
2. Cut cake layers as shown in Diagram 1. Arrange on tray or large platter as shown in Diagram 2.
3. Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar until blended; frost cake.
4. Mix food colouring and water; toss with half the coconut until evenly tinted. Sprinkle over chick. Sprinkle remaining untinted coconut over egg. Add decorations to resemble photo.