Directions:
PREHEAT oven to 350°F. Prepare cake batter as directed on package; blend in dry pudding mix. Pour about half of the batter into greased 1-quart ovenproof bowl. Pour remaining batter into greased 9-inch round cake pan.
BAKE 9-inch round cake layer 23 to 25 min. or until toothpick inserted in center comes out clean. Bake batter in bowl 33 to 35 min. or until toothpick inserted in center comes out clean. Cool each 10 min. Remove from pan and bowl; cool completely on wire rack.
CUT 9-inch cake layer into 16 wedges. Place inverted "bowl" cake onto large serving board. Arrange cake wedges around "bowl" cake to form petals. Frost completely with whipped topping.
PLACE coconut in resealable plastic bag. Add food coloring. Close bag; shake to evenly tint coconut. Press tinted coconut onto whipped topping-covered center cake. Press marshmallows onto tops of each flower stem. Place bug shaped candies on daisy as desired.
KITCHENS TIPS:
Wrap any leftover cake with plastic wrap and store in refrigerator.
Great Substitute:
Prepare as directed, using JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping.
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