Easy Carrot Poke Cake

• 1 pkg. (2-layer size) carrot cake mix
• 1 cup boiling water
• 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
• 1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
• 1 cup cold milk
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
• 2 cups thawed COOL WHIP Whipped Topping

1. Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers.
2. Cool completely in pans.
3. Pierce cakes with large fork or skewer at 1/2-inch intervals.
4. Add boiling water to gelatin mix in small bowl; stir 2 min.
5. until completely dissolved.
6. Pour evenly over cakes.
7. Refrigerate 3 hours.
8. Beat pudding mix and milk in medium bowl with whisk 2 min.
9. Add cream cheese; mix well.
10. Stir in COOL WHIP.
11. Dip 1 cake pan in warm water 10 sec.
12. ; unmold onto plate.
13. Spread with about 1 cup pudding mixture.
14. Unmold second cake layer; carefully place on first cake layer.
15. Spread top and side of cake with remaining pudding mixture.
16. Refrigerate 1 hour.

carrot cake, boiling water, gelatin, cold milk, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/easy-carrot-poke-cake-187836.aspx (may not work)