Red Velvet Bombe

• 1 pkg. (2-layer size) red velvet cake mix
• 1 tub (8 oz.) PHILADELPHIA SNACK DELIGHTS White Chocolate, divided
• 1 cup thawed COOL WHIP Whipped Topping
• 1 Tbsp. milk

1. Heat to 350 degrees F
2. Prepare cake batter and bake as directed on package for a fluted tube cake.
3. Cool in pan 10 min.
4. Loosen cake from sides of pan with knife.
5. Invert cake onto wire rack; gently remove pan.
6. Cool cake completely.
7. Spoon 3/4 cup SNACK DELIGHTS into medium bowl; stir until creamy.
8. Add COOL WHIP; stir gently until blended.
9. Cut cake horizontally in half; stack layers on plate, spreading COOL WHIP mixture between layers.
10. Mix remaining SNACK DELIGHTS and milk until blended; drizzle over cake.
11. Refrigerate until glaze is firm.

red velvet cake mix, philadelphia, milk

Taken from www.kraftrecipes.com/recipes/red-velvet-bombe-138529.aspx (may not work)