8 oz philadelphia cream cheese at room temperature
12 servings candies white green red
15 gingerbread mallows marshmallows jet-puffed
2 cups powdered sugar sifted
1 tsp vanilla extract
2 " round velvet cakes red cooled
2 " round velvet cakes red cooled
Equipment
bowl
blender
plastic wrap
spatula
Directions
WHIP cream cheese, butter and vanilla in large bowl with mixer until creamy. Turn the mixer to low speed and slowly add sugar.
PLACE one cake layer on plate or cake stand. With spatula smear a thin layer of frosting over it and then place the second cake on top of it. Next, spread a very thin, almost transparent layer of frosting all over the cake.
PLACE cake in freezer for 15 minutes.
USING a spatula, smear the rest of the icing evenly on sides and top of cake.
DECORATE cake as you wish with candies and JET-PUFFED GINGERBREADMALLOWS.
Enjoy within 3 hours or cover with loose plastic wrap and keep refrigerated.
