- 1 (2-layer size) yellow cake mix
- 2 pkg. (4 serving size) JELL-O Vanilla Instant Pudding, divided
- 6 (1 ounce) squares BAKER'S White Chocolate
- 1/4 cup icing sugar
- 1 cup cold milk
- 3 cups thawed COOL WHIP Whipped Topping
- 1/4 cup KRAFT Pure Red Raspberry Jam, warmed, strained
- Heat oven to 350 degrees F.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending 1 pkg. dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
- Meanwhile, draw 3 or 4 snowflake shapes on paper, ranging in size from 1 to 3 inches in diameter. Place on tray; cover with waxed paper. Melt chocolate as directed on package; cool 5 min. Spoon into small resealable plastic bag; cut small corner off bottom of bag. Trace over snowflake patterns with chocolate, rearranging patterns as needed to make a total of 35 chocolate snowflakes. Freeze 10 min. or until chocolate is firm. Carefully transfer snowflakes to plate; refrigerate until ready to use.
- Beat remaining dry pudding mix, sugar and milk in large bowl with whisk 2 min. Stir in Cool Whip. Place 1 cake layer on plate; spread with jam, then 1/3 of the pudding mixture. Cover with remaining cake layer. Frost top and side of cake with remaining pudding mixture. Decorate with chocolate snowflakes. Keep refrigerated.