Ahoy! Treasure Map Cake

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding
• 1/4 cup powdered sugar
• 1 cup cold milk
• 2 cups thawed COOL WHIP Whipped Topping
• 2 Tbsp. HONEY MAID Graham Cracker Crumbs
• 1 JELL-O X-Treme Blue Raspberry Flavor Gelatin Snack
• 45 gold foil-wrapped chocolate coins
• 1 piece red or black string licorice
• 3 JET-PUFFED Marshmallows
• 8 bear-shaped graham snacks
• 3 worm-shaped chewy fruit snacks
• 2 Tbsp. small round silver candies

1. Prepare cake batter and bake as directed on package for 13x9-inch pan, lining pan with foil sprayed with cooking spray before adding batter.
2. Cool cake in pan 15 min.
3. Use foil handles to transfer cake from pan to wire rack.
4. Remove foil.
5. Cool cake completely.
6. Place on platter.
7. Beat dry pudding mix, sugar and milk with whisk 2 min.
8. Stir in COOL WHIP.
9. Spread onto top and sides of cake.
10. Decorate sides with coin candies.
11. Sprinkle graham crumbs on top.
12. Cut 1-1/2-inch-deep, 2-inch-wide hole in center of cake; discard removed piece or reserve for snacking.
13. Place gelatin snack in hole to resemble a lake.
14. Cut licorice into 1-inch lengths.
15. Make "X" on top of cake with 2 licorice pieces.
16. Use remaining pieces to make dotted line for the treasure trail.
17. Make skeletons from marshmallows by cutting slits and holes in sides of marshmallows for the mouths and eyes; fill with silver candies.
18. Decorate cake with skeletons and remaining ingredients as shown in photo.
19. Keep refrigerated.

yellow cake, powdered sugar, cold milk, honey maid, gold foil, red, jetpuffed, snacks, snacks, candies

Taken from www.kraftrecipes.com/recipes/ahoy-treasure-map-cake-112627.aspx (may not work)