Snowball Cake

• 1 pkg. (2-layer size) yellow cake mix
• 2-2/3 cups flaked coconut, divided
• 1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
• 1 cup cold skim milk
• 1/4 cup icing sugar
• 3 cups thawed Cool Whip Light Whipped Topping

1. Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, stirring 2/3 cup coconut into batter before pouring into prepared pans.
2. Cool cakes in pans 10 min.
3. Invert onto wire racks; gently remove pans.
4. Cool cakes completely.
5. Meanwhile, beat dry pudding mix, milk and sugar in large bowl with whisk 2 min.
6. (Mixture will be thick.)
7. Stir in Cool Whip.
8. Refrigerate until ready to use.
9. Place 1 cake layer on plate; spread top with 1 cup pudding mixture.
10. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer.
11. Frost top and side with remaining pudding mixture; press remaining coconut into pudding mixture.
12. Refrigerate 1 hour.

yellow cake, flaked coconut, cold skim milk, icing sugar

Taken from www.kraftrecipes.com/recipes/snowball-cake-88316.aspx (may not work)