Winter-White Fruit Cake

• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
• 1 tsp. rum extract
• 1/2 cup each red and green maraschino cherries, drained, divided
• 1 cup PLANTERS Deluxe Pistachio Mix, coarsely chopped
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 4 tsp. milk
• 3/4 cup powdered sugar

1. Heat oven to 350F.
2. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
3. Prepare cake batter as directed on package; blend in dry pudding mix and extract.
4. Reserve 2 each red and green cherries for garnish.
5. Remove stems, if necessary, from remaining cherries; rinse, then pat dry.
6. Cut cherries into quarters.
7. Stir into cake batter along with the nut mix.
8. Pour into prepared pan.
9. Bake 33 to 36 min.
10. or until toothpick inserted near center comes out clean.
11. Cool in pan 10 min.
12. Loosen cake from sides of pan with knife.
13. Invert cake onto wire rack; gently remove pan.
14. Cool cake completely.
15. Beat cream cheese and milk in medium bowl with mixer until blended.
16. Gradually beat in sugar.
17. Drizzle over cake.
18. Garnish with reserved cherries.

white cake, rum, maraschino cherries, mix, philadelphia cream cheese, milk, powdered sugar

Taken from www.kraftrecipes.com/recipes/winter-white-fruit-cake-169196.aspx (may not work)