Strawberry Flan Cake

• 2 cups sugar, divided
• 1/4 cup water
• 1 can (12 oz.) evaporated milk
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
• 4 eggs
• 1 tsp. vanilla
• 1 pkg. (2-layer size) white cake mix (Do not use a pudding-in-the-mix cake mix,)
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
• 1 cup thawed COOL WHIP Whipped Topping
• 8 small fresh strawberries Safeway 1 lb For $3.99 thru 02/09

1. Heat oven to 375 degrees F.
2. Cook 1 cup sugar and water in saucepan on medium-high heat 10 min.
3. or until sugar is melted and deep golden brown in color.
4. (Do not stir.)
5. Immediately pour into 12-cup fluted tube pan sprayed with cooking spray; tilt pan to evenly cover bottom with syrup.
6. Set aside.
7. Blend evaporated milk, cream cheese, eggs, vanilla and remaining sugar in blender until smooth.
8. Prepare cake batter as directed on package.
9. Blend in dry gelatin mix.
10. Pour over syrup in bottom of pan; gently ladle cream cheese mixture over cake batter.
11. Cover with foil sprayed with cooking spray, sprayed-side down.
12. Place in larger pan.
13. Add enough water to larger pan to come halfway up side of tube pan.
14. Bake 1 hour 15 min.
15. or until toothpick inserted near center comes out clean.
16. Cool completely.
17. (Do not remove cake from pan.)
18. Refrigerate 2 hours.
19. Loosen cake from sides of pan with knife; invert onto plate.
20. Gently remove pan.
21. Serve cake topped with COOL WHIP and strawberries.

sugar, water, milk, philadelphia cream cheese, eggs, vanilla, white cake, gelatin, fresh strawberries

Taken from www.kraftrecipes.com/recipes/strawberry-flan-cake-144537.aspx (may not work)