Cranberry-Filled Cheesecake Pound Cake

• 1 pkg. (16 oz.) pound cake mix
• 1 pkg. (3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding
• 1/2 cup boiling water
• 1 pkg. (3.4 oz.) JELL-O Raspberry Flavor Gelatin
• 3/4 cup whole berry cranberry sauce
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup powdered sugar
• 2 Tbsp. milk

1. Heat oven to 350 degrees F.
2. Prepare cake batter as directed on package, blending dry pudding mix into batter before spooning into 12-cup fluted tube or 10-inch tube pan sprayed with cooking spray.
3. Bake 30 to 35 min.
4. or until toothpick inserted near center comes out clean.
5. Meanwhile, add boiling water to gelatin mix in medium bowl; stir 2 min.
6. until completely dissolved.
7. Stir in cranberry sauce.
8. Refrigerate 1 hour or until thickened.
9. Cool cake in pan 10 min.
10. Loosen cake from sides of pan with knife.
11. Invert cake onto wire rack; gently remove pan.
12. Cool cake completely.
13. Using small knife, cut 1-inch wide and 1-inch deep tunnel inside center of cake, being careful to not cut through to bottom of cake.
14. Remove and save cutout for snacking or other use.
15. Pour gelatin mixture into tunnel.
16. Refrigerate 2 hours or until gelatin mixture is firm.
17. Invert cake onto serving plate.
18. Mix cream cheese, sugar and milk until blended.
19. Drizzle over top of cake.

cake mix, boiling water, whole berry, philadelphia cream cheese, powdered sugar, milk

Taken from www.kraftrecipes.com/recipes/cranberry-filled-cheesecake-pound-cake-171651.aspx (may not work)