BUNNY PATCH CAKE
INGREDIENTS:
1 package (10 3/4 oz.) Sara Lee Pound Cake, frozen, cut
into 10 slices
1 can (21 oz.) Pie filling, any flavor
1 tub (12 oz.) Cool Whip Whipped Topping, thawed
1 cup Baker's Angel Flake Coconut
Green food coloring
Colorful jelly beans and marshmellow bunnies
DIRECTIONS:
Line bottom of 12x8-inch baking dish with cake slices.
Top with pie filling and all of the whipped topping.
Refrigerate 1 hour or until ready to serve. Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with Easter candies and marshmellow bunnies .
Yield: 15 Servings
1 package (10 3/4 oz.) Sara Lee Pound Cake, frozen, cut
into 10 slices
1 can (21 oz.) Pie filling, any flavor
1 tub (12 oz.) Cool Whip Whipped Topping, thawed
1 cup Baker's Angel Flake Coconut
Green food coloring
Colorful jelly beans and marshmellow bunnies
DIRECTIONS:
Line bottom of 12x8-inch baking dish with cake slices.
Top with pie filling and all of the whipped topping.
Refrigerate 1 hour or until ready to serve. Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with Easter candies and marshmellow bunnies .
Yield: 15 Servings
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