(2-layer size) strawberry cake mix
(8 oz.) PHILADELPHIA Cream Cheese, softened
gel food coloring s (assorted colors)
black decorating gel
Heat oven to 350°F.
Prepare cake batter and bake in 2 (8-inch) round pans as directed on package. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP. Spoon 1-1/4 cups cream cheese mixture evenly into 2 separate small bowls; stir in food colorings to tint cream cheese mixture in each bowl to desired shade.
Spread 2 Tbsp. of the remaining (untinted) cream cheese mixture into thin layer onto outside of waffle cone; roll in sprinkles until evenly coated.
Stack cake layers on plate, filling layers with jam. Frost top and side of cake with remaining (untinted) cream cheese mixture. Place inverted waffle cone on top of cake for the unicorn's horn as shown in photo.
Cut marshmallow diagonally in half with kitchen shears. Press cut sides of marshmallow halves into remaining sprinkles; gently press into cake for the unicorn's eyes.
Spoon one of the tinted cream cheese mixtures into pastry bag fitted with star tip; use to pipe cream cheese mixture onto cake for the unicorn's mane. Spoon remaining tinted cream cheese mixture into second pastry bag fitted with separate decorative tip; use to pipe cream cheese mixture onto cake as shown in photo. Decorate cake with candies and decorating gel as shown in photo.