2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup powdered sugar
2 Tbsp. milk
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Let's Make It
Heat oven to 350ºF.
Prepare cake batter as directed on package, blending dry pudding mix into batter before spooning into greased and floured 12-cup fluted tube pan or 10-inch tube pan. Bake 30 to 35 min. or until toothpick inserted near center comes out clean.
Meanwhile, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cranberry sauce. Refrigerate 1 hour or until thickened.
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.
Invert cake onto plate. (Fluted top should rest on plate.) Use small knife to cut 1-inch-wide and 1-inch-deep tunnel in bottom of cake, being careful to not cut all the way through to top of cake. Remove and reserve cutout for snacking or other use. Pour gelatin mixture into tunnel. Refrigerate 2 hours or until gelatin mixture is firm.
Invert cake onto serving plate. Mix cream cheese, sugar and milk until blended; drizzle over cake.
Prepare using JELL-O Cranberry Flavor Gelatin.
When cutting and filling tunnel, you want to prevent the fluted top from becoming flattened. Be sure the cake is totally cooled before inverting. Lining plate or pie plate with a folded tea towel can also help cushion the fluted top.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 0.6849g
* 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.