Instructions: Line bottom and sides of 8x4" loaf pan with wax paper. Cut rounded top off cake; reserve for snacking or another use. Trim edges of cake. Cut cake horizontally into 5 slices. Line bottom and long sides of pan with 3 cake slices. Cut another cake slice crosswise in half; place on short sides of pan. Beat cream cheese and 1/2 cup of the milk in large bowl with electric mixer on low speed until smooth. Add remaining milk, pudding mix and lemon peel. Beat 1-2 minuets or until well blended. Gently stir in 1 cup of the whipped topping and oranges. Spoon filling into cake-lined pan. Place remaining cake slice on top of filling. Refrigerate 3 hours or until firm.

Invert pan onto serving plate; remove pan and wax paper. Frost top and sides of cake with remaining whipped topping. Decorate with snack roll to form ribbon. Garnish with cherries.

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