Strawberry Cream-Filled Cake

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/4 cup milk
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup powdered sugar, divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup chopped strawberries

1. Prepare cake batter as directed on package.
2. Add dry pudding mix and milk; beat 2 min.
3. Pour into greased and floured 12-cup fluted tube pan and bake as directed on package.
4. Cool in pan 10 min.
5. Loosen cake from sides of pan with knife.
6. Invert onto wire rack; gently remove pan.
7. Cool cake completely.
8. Beat cream cheese in large bowl with mixer until creamy.
9. Reserve 1/2 tsp.
10. sugar for garnish.
11. Add remaining sugar to cream cheese; beat until blended.
12. Gently stir in COOL WHIP.
13. Stir in strawberries.
14. Cut cake into 3 layers.
15. Stack layers on plate, spreading cream cheese mixture between layers.
16. Sift reserved sugar over cake.
17. Refrigerate 2 hours.

yellow cake, milk, philadelphia cream cheese, powdered sugar, strawberries

Taken from www.kraftrecipes.com/recipes/strawberry-cream-filled-cake-185224.aspx (may not work)