Bee Sting Cake

• 1/2 cup honey, divided
• 1/2 cup plus 2 Tbsp. butter, softened, divided
• 3/4 cup PLANTERS Sliced Almonds
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
• 1-1/4 cups sugar
• 1/2 tsp. vanilla
• 3 eggs
• 1-1/2 cups flour
• 1/4 cup (1/2 of 3.4-oz. pkg.) JELL-O Vanilla Flavor Instant Pudding
• 2/3 cup cold milk
• 1 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 325 degrees F.
2. Cover bottom of 9-inch round pan with parchment; spray with cooking spray.
3. Bring 1/4 cup honey and 2 Tbsp.
4. butter to boil in saucepan.
5. Stir in nuts; cook 3 to 5 min.
6. or until nuts are golden brown, stirring constantly.
7. Remove from heat; set aside.
8. Beat cream cheese and remaining butter in large bowl with mixer until blended.
9. Add sugar; beat until light and fluffy.
10. Blend in vanilla.
11. Add eggs, 1 at a time, beating well after each addition.
12. Gradually beat in flour until blended; spread onto bottom of prepared pan.
13. Top with nut mixture.
14. Bake 50 min.
15. or until toothpick inserted in center comes out clean.
16. Cool cake in pan 10 min.
17. Remove to wire rack; cool completely.
18. Beat pudding mix, milk and 2 Tbsp.
19. of the remaining honey in medium bowl with whisk 2 min.
20. Stir in COOL WHIP.
21. Cut cake horizontally in half; stack on plate, filling with COOL WHIP mixture.
22. Drizzle with remaining honey.

honey, butter, almonds, philadelphia cream cheese, sugar, vanilla, eggs, flour, cold milk

Taken from www.kraftrecipes.com/recipes/bee-sting-cake-174690.aspx (may not work)