Snowball Cake

1 (18.25 ounce) package devil s food cake mix

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

1 egg

2 tablespoons granulated sugar

1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding

¼ cup powdered sugar

1 cup cold milk

1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

1 cup BAKER S ANGEL FLAKE Coconut

Heat oven to 350 degrees F.

Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.

Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.

Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.

Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.