Layered Strawberry Lime Pound Cake

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1-1/2 cups sugar
• 2-1/2 Tbsp. grated lime peel, divided
• 1 tsp. vanilla
• 3 eggs
• 1-1/2 cups flour
• 1-1/2 cups thawed COOL WHIP Whipped Topping
• 2/3 cup canned sweetened condensed milk
• 1/4 cup lime juice Safeway 3 ct For $1.00 thru 02/09
• 12 medium strawberries, divided Safeway 1 lb For $3.99 thru 02/09
• 3 thin strips lime zest Safeway 3 ct For $1.00 thru 02/09

1. Preheat oven to 325 degrees F. Spray 9-inch round cake pan with cooking spray.
2. Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.
3. Add sugar; beat until light and fluffy.
4. Add 2 Tbsp.
5. of the lime zest and the vanilla; mix well.
6. Add eggs, one at a time, beating after each addition until well blended.
7. Gradually add flour, beating on low speed after each addition until well blended.
8. Pour into prepared pan.
9. Bake 1 hour or until wooden toothpick inserted in center comes out clean.
10. Cool in pan on wire rack 15 min.
11. Remove cake from pan; cool completely.
12. Combine whipped topping, sweetened condensed milk, lime juice and the remaining 1-1/2 tsp.
13. lime peel.
14. Cut cake horizontally in half.
15. Place bottom half of cake on serving plate; spread with half of the whipped topping.
16. Slice 9 of the strawberries; place on top of whipped topping.
17. Cover with top of cake.
18. Spread remaining whipped topping on top of cake.
19. Slice remaining 3 strawberries, arrange on top of cake to resemble 3 flower shapes.
20. Add a strip of lime peel to each for the flower's stem.
21. Store in refrigerator.

philadelphia cream cheese, butter, sugar, lime peel, vanilla, eggs, flour, condensed milk, lime juice, strawberries, thin strips lime zest

Taken from www.kraftrecipes.com/recipes/layered-strawberry-lime-pound-cake-105019.aspx (may not work)