— 2 cups sugar, divided
— 1/4 cup water
— 1 can (12 oz) evaporated milk
— 1 pkg. (8 oz) PHILADELPHIA Cream Cheese, cubed, softened
— 4 eggs
— 1 C. vanilla
— 1 pkg. (2-layer size) white cake mix (do not use pudding cake mix in mixture)
— 1 pkg (3 oz) JELL-O strawberry flavored gelatin
— 8 small fresh strawberries
Heat grill to 375 °F. Cook 1 cup of sugar and water in a skillet over medium-high heat 10 min. or until the sugar is softened and a deep shiny brown. (Try not to mix.) Immediately fill a 12-cup fluted tube dish splashed with cooking shower; tilt container to evenly coat syrup base. Tidy. Combine evaporated milk, cream cheddar, eggs, vanilla and remaining sugar in blender until smooth.
Plan the cake player as coordinated on the lot; stir in dry gelatin mixture. Pour syrup into the bottom of the skillet; carefully pour the cream cheddar mixture over the cake. Cover with foil drizzled with cooking splashes, basted side down. Place in a larger skillet. Add enough water to a larger pan so that it mostly comes to the side of the bottle container.
Prepare 1h15. Or on the other hand, until the built-in toothpick near the focus confesses everything. Totally cool. (Try not to remove the cake from the pan.)
Refrigerate 2 hours. Loosen cake from sides of container with blade; turn into a plate. Carefully dispose of the container. Serve finished cake with COOL WHIP and strawberries.