STRAWBERRY OMBRé CAKE ROLL

Steps:

• Heat oven to 350°F.
• Cover clean kitchen towel with waxed paper; set aside. Spray 15x10x1-inch pan with cooking spray; cover with second sheet of waxed paper. Spray with additional cooking spray; sprinkle evenly with flour.
• Beat eggs in large bowl with mixer on high speed 5 min. or until frothy and lemon colored. Add dry cake mix, water and oil; beat on low speed 30 sec., then on medium speed 1 min. Pour 1 cup batter into each of 4 small bowls. Use half the food coloring to tint batters in small bowls into varying shades of pink, using toothpick to add different amount of food coloring to batter in each bowl. Spoon remaining (untinted) batter into 4 paper-lined muffin cups.
• Spoon lightest-colored tinted batter into crosswise strip down one short side of prepared pan. Repeat with remaining tinted batters to form 3 additional crosswise strips, ending with darkest colored batter. Gently tap filled pan on counter several times to remove any air bubbles.
• Bake cake and cupcakes 15 min. or until toothpick inserted in centers comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off and discard waxed paper. Starting at one short side, roll up cake and towel together; place on wire rack. Cool completely. Meanwhile, transfer cupcakes to second wire rack; cool completely.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Fold in strawberries and 1 cup (about 1/3 of tub) COOL WHIP. Unroll cake; remove waxed paper and towel. Spread pudding mixture onto cake. Re-roll cake; wrap tightly in plastic wrap. Refrigerate 30 min.
• Mix cream cheese and sugar in medium bowl until blended. Stir in remaining COOL WHIP. Reserve 1/2 cup cream cheese mixture; spoon remaining cream cheese mixture evenly into 3 medium bowls, adding about 1/2 cup cream cheese mixture to each bowl. Use remaining food coloring to tint cream cheese mixture in each bowl to different shade of pink.
• Unwrap cake; place on platter. Frost with cream cheese mixtures to create ombré design as shown in photo. Refrigerate 15 min. Meanwhile, store cupcakes in airtight container at room temperature until ready to serve another time.