- 1 (18.25 ounce) box (2-layer size) yellow cake mix
- 1/4 teaspoon green food coloring
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups thawed COOL WHIP Whipped Topping
- 16 peppermint sticks (3 inch)
- 1/2 cup BAKER'S ANGEL FLAKE Coconut
- 2 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, chopped
- 1/4 cup PLANTERS Dry Roasted Peanuts, chopped
- Assorted Christmas candies
- Colored sugar
- Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans; set aside. Prepare cake batter as directed on package; tint with food coloring. Pour evenly into prepared pans.
- Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool completely.
- Beat cream cheese and powdered sugar with electric mixer on medium speed until well blended. Stir in whipped topping with wire whisk. Spread onto tops and sides of cakes.
- Cut each cake into eight wedges to resemble Christmas trees. Insert peppermint stick into curved side of each cake for the tree trunk. Decorate with remaining ingredients. Store in refrigerator.