Recipe BREAKSTONE'S Simply Citrus Cream Cake

Ingredients
1 package (2-layer size) yellow or white cake mix
1 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding
1 1/3 cups BREAKSTONE'S Sour Cream, divided
3 eggs
1/4 cup oil
3/4 cup water
2 tablespoons grated orange peel
1/4 cup powdered sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 (11 ounce) can mandarin orange sections, drained

Directions
Preheat oven to 350 degrees F. Lightly grease and flour 2 (9-inch) round cake pans; set aside. Place cake mix, dry pudding mix, 1 cup of the sour cream, eggs, oil, water and orange peel in large bowl. Beat with electric mixer on low speed 1 minute; scrape bowl. Beat on medium speed an additional 2 minutes. Pour evenly into prepared pans.
Bake 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool completely.
Beat remaining 1/3 cup sour cream and powdered sugar in large bowl with wire whisk until well blended. Gently stir in whipped topping. Set aside.
Place 1 of the cake layers on serving plate; spread with half of the whipped topping mixture. Top with half of the orange segments. Repeat cake and topping layers. Garnish with remaining orange segments. Refrigerate until ready to serve.