Drummer Boy Cake

Drummer Boy Cake

1 tub (8 ounces) whipped topping (do not thaw), divided

1 package (2 layer size) chocolate cake mix

1 package (3.9 ounces) chocolate instant pudding

1/4 cup plus 2 tablespoons powdered sugar, divided

1/2 teaspoon milk

11 vanilla wafers

4 squares semi sweet chocolate, chopped

1 package (8 ounces) cream cheese, softened

1 jar (10 ounces) maraschino cherries, well drained, chopped

1 strip peelable red licorice

2 marshmallows

2 pretzel rods

Heat oven to 350 degrees. Refrigerate 1/3 of the whipped topping. Return remaining whipped topping to freezer. Prepare cake batter; blend in dry pudding mix. Bake as directed on package for 2 (9 inch) round layers. Cool cakes in pans 10 minutes; invert onto wire racks. Cool completely.

Meanwhile, mix 2 tablespoons powdered sugar and milk. Brush onto wafers. Microwave frozen whipped topping and chopped chocolate on High 1-1/2 minutes or until chocolate is melted, stirring after 1 minute. Cool 15 minutes to thicken.

Beat cream cheese and remaining sugar with whisk until well blended. Stir in cherries and thawed whipped topping. Stack cake layers on plate, filling with cream cheese mixture. Frost with chocolate mixture. Decorate with wafers and remaining ingredients to resemble a drum and sticks. Refrigerate leftovers.

Recipe and picture from KraftFoods.com