Christmas Card Picture Perfect Cake

• 2 - 6" round red velvet cakes, baked and cooled
• 1/2 cup butter, at room temperature
• 1 package (8 oz.) PHILADELPHIA Cream Cheese, at room temperature
• 2 cups powdered sugar, sifted
• 1 tsp. vanilla extract
• 15 JET-PUFFED GINGERBREAD MALLOWS Marshmallows
• red, white, and green candies

1. WHIP cream cheese, butter and vanilla in large bowl with mixer until creamy.
2. Turn the mixer to low speed and slowly add sugar.
3. PLACE one cake layer on plate or cake stand.
4. With spatula smear a thin layer of frosting over it and then place the second cake on top of it.
5. Next, spread a very thin, almost transparent layer of frosting all over the cake.
6. PLACE cake in freezer for 15 minutes.
7. USING a spatula, smear the rest of the icing evenly on sides and top of cake.
8. DECORATE cake as you wish with candies and JET-PUFFED GINGERBREADMALLOWS.
9. Enjoy within 3 hours or cover with loose plastic wrap and keep refrigerated.

round red velvet cakes, butter, philadelphia cream cheese, powdered sugar, vanilla extract, jetpuffed gingerbread mallows marshmallows, red

Taken from www.kraftrecipes.com/recipes/christmas-card-picture-perfect-cake-159995.aspx (may not work)