CAKE:

1 pkg. yellow cake mix (2 layer size)
1/4 tsp. green food coloring

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. Philadelphia cream cheese, softened
1 cup confectioners' sugar
1 1/2 cups thawed Cool Whip whipped topping

DECORATIONS:

16 peppermint sticks (3-inch length; 2 per slice)
1/2 cup Baker's angel flake coconut
2 (1 oz. ea.) squares Baker's semi-sweet baking chocolate, chopped
1/4 cup Planters dry roasted peanuts, chopped
assorted Christmas candies
colored sugars

Preheat oven to 350°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 minutes; remove to wire racks. Cool completely.

Beat cream cheese and confectioners' 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.

Makes 8 Christmas Trees.

Submitted by: Alex Ussery