Betty the Butterfly Cake

• 1 pkg. (2-layer size) yellow cake mix
• 2 cups BAKER'S ANGEL FLAKE Coconut
• 3 or 4 drops yellow food coloring
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/2 cup cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 2 oz. BAKER'S White Chocolate
• 20 mini vanilla wafers
• 1/4 cup sprinkles (assorted colors)

1. Prepare cake batter and bake as directed on package for 13x9-inch pan.
2. Cool cake in pan 10 min.
3. ; invert onto wire rack.
4. Cool completely.
5. Meanwhile, tint coconut with food coloring.
6. Cut cake into pieces and arrange on platter as shown in photos.
7. Beat pudding mix and milk in medium bowl with whisk 2 min.
8. Stir in COOL WHIP.
9. Spread onto cake pieces; sprinkle with coconut.
10. Melt chocolate as directed on package.
11. Use to decorate cake with remaining ingredients as shown in photo.

yellow cake, s angel, cold milk, s white chocolate, vanilla wafers, sprinkles

Taken from www.kraftrecipes.com/recipes/betty-the-butterfly-cake-132977.aspx (may not work)