Layered Ribbon Cake

what you need

1

pkg.  (2-layer size) yellow cake mix

3

Tbsp.  (about 1/2 of 3-oz. pkg.) JELL-O Cherry Flavor Gelatin

1

pkg.  (3 oz.) JELL-O Orange Flavor Gelatin, divided

1

can  (11 oz.) DOLE Mandarin Oranges, undrained

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1

pkg.  (3.4 oz.) JELL-O Vanilla Flavor 

Instant Pudding

1/2

cup  cold milk

2

oz.  BAKER'S White Chocolate

1

tub  (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed

2

Tbsp.  jelly beans

make it

HEAT oven to 350°F.

PREPARE cake batter as directed on package. Pour half into separate bowl; stir in dry cherry gelatin mix until blended. Stir 3 Tbsp. dry orange gelatin mix into remaining batter. Pour batters into separate parchment-lined greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min.; remove to wire racks. Cool completely.

MEANWHILE, drain oranges, reserving 1/2 cup liquid. Pour reserved liquid into small saucepan; bring to boil. Remove from heat. Add remaining dry orange gelatin mix; stir 2 min. until completely dissolved. Cool.

BEAT cream cheese, dry pudding mix, oranges, milk and dissolved orange gelatin with mixer until blended. Refrigerate 2 hours or until thickened. Meanwhile, make chocolate curls from white chocolate. (See tip.)

CAREFULLY split each cake layer in half; stack alternately on plate, filling layers with orange filling. Frost side and top of cake with COOL WHIP Frosting. Garnish with chocolate curls and jelly beans. Store in refrigerator.