Cream Cheese & Walnut Cake

• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1/4 cup canned sweetened condensed milk
• 1 cup thawed Cool Whip Whipped Topping
• 4 brown sugar soft flour cakes, cut horizontally in half
• 1/2 cup coarsely chopped walnuts, toasted

1. Mix cream cheese and condensed milk in medium bowl until blended.
2. Gently stir in Cool Whip.
3. Spoon over cake halves.
4. Refrigerate 1 hour.
5. Top with nuts.

cream cheese, condensed milk, topping, brown sugar, walnuts

Taken from www.kraftrecipes.com/recipes/cream-cheese-walnut-cake-149114.aspx (may not work)