Directions (continued)

• and flour the paper. Prepare cake batter according to package
• directions. Pour into prepared pans. Bake at 350° for 21-26
• minutes or until a toothpick comes out clean. Cool for 10 minutes;
• remove from pans to wire racks to cool completely.
• In a small bowl, dissolve gelatin in boiling water. Pour cold water
• into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4
• cups. Add to gelatin; stir until slightly thickened. Discard any
• remaining ice. Refrigerate for 30 minutes or until soft-set.
• For frosting, in a large bowl, beat cream cheese and butter until
• smooth. Add vanilla and salt. Beat in confectioners' sugar until
• smooth and fluffy. Set aside 2 tablespoons frosting for decorating.
• Place one cake on a glass or plastic board. Frost top of cake with
• 2/3 cup frosting.
• For pool, cut a 5-in. circle (1 in. deep) in the center of second
• cake (save removed cake for another use). Place over frosted cake.
• Slowly pour gelatin into circle. Frost top and sides of cake.
• For ladder, cut licorice into two 4-in. pieces; gently press 1-1/4
• in. apart into frosting, looping top ends for handles. Cut three
• 1-1/4-in. pieces of licorice for ladder steps; press into frosting.
• Decorate sides of cake with Swedish Fish and Peachie-O's.
• For pool steps, use a small amount of reserved frosting to attach
• four wafer candies to board. Trim two Air Head candies and bend into
• chair shapes; with frosting, attach Runts to chairs for legs. For
• table, attach remaining wafer candy to a lollipop stick; push into
• cake. Place chairs on cake and board.
• For diving board, spread frosting between two Now and Later candies;
• attach gum to top of candies with frosting. Cut Life Savers Gummy in
• half; attach to sides of gum. Place on cake.
• Arrange Smarties on cake for pool tile. Place a line of Smarties on
• gelatin to form a buoy rope. Place octopus candy in pool.
• Refrigerate for 1-2 hours or until gelatin is set. Yield: 12-16
• servings.