Coconut Heart Dream Cake

Makes: 16 servings

1 package (2-layer size) lemon cake mix
1 package (4-serving size) JELL-O Coconut Cream Flavor
    Cook & Serve Pudding & Pie Filling
1 envelope DREAM WHIP Whipped Topping Mix
Red food coloring
1 1/3 cups BAKER'S ANGEL FLAKE Coconut
1 cup fresh raspberries

PREHEAT oven to 350 degrees F. Prepare cake batter as directed on package; pour evenly into 2 greased and floured 9-inch heart-shaped layer pans. Bake 40 minutes or until toothpick inserted in centers comes out clean. Cool completely. Meanwhile, prepare pudding mix as directed on package for pudding except using only 1 3/4 cups milk; cool. Refrigerate until ready to use. Stir until smooth and creamy.

SPLIT each cooled cake layer in half horizontally, making a total of 4 layers. Spread each of 3 layers with about 2/3 cup of the pudding; stack layers. Cover with remaining cake layer.

PREPARE whipped topping mix as directed on package; tint pink with a few drops food coloring. Spread on top and side of cake; sprinkle coconut around edge of top and on side of cake. Refrigerate until ready to serve. Top with raspberries just before serving. Store leftover cake in refrigerator.

Nutrition (per serving): Calories 290 Total fat 13g Saturated fat 6g Cholesterol 40mg Sodium 300mg Carbohydrate 39g Dietary fiber 1g Sugars 26g Protein 4g

Vitamin A 0%DV Vitamin C 4%DV Calcium 10%DV Iron 6%DV

Recipe and photograph provided courtesy of Kraft Foods, Inc..