Comida Kraft
Recipe Box

No-Bake Mother's Day Cake

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What You Need

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Make It

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  • Coat an 8 - 9" springform pan with non-stick spray.
  • Mousse: Put condensed milk, lemonade and food color, in a large bowl. Stir with a rubber spatula until well mixed. Add a large spoonful of whipped topping; stir until blended. Fold in remaining topping.
  • Cut pound cake in half, and then cut each half in half. Continue until you have 16 slices. Cut each slice in half diagonally to form 32 triangles.
  • Fit half the triangles over bottom of prepared springform pan to cover almost completely. Remove 2/3 cup mousse; cover airtight and refrigerate. Spread 1/2 the remaining mousse evenly on the triangles. Repeat layers once. Cover pan and refrigerate until mousse is firm, at least 8 hours or up to 3 days.
  • Flowers: Sprinkle work surface with sugar. Place gumdrops on sugar and roll with a rolling pin, turning gumdrops over occasionally, until each is flattened to a 1 1/4" circle. Cut out flowers with cuter or make flowers as described in notes. Pipe a dit or press a candy dot in center of each. Leaves: With scissors, cut leaves from fruit by the foot.
  • Up to 2 hours before serving: Remove sides of pan and place cake (still on pan bottom) on a serving plate. Frost sides of cake with reserved mousse. Place flowers and leaves on and around cake.


To make flowers without a cutter, roll gumdrops into 3/4" circles. Using small scissors, make 5 evenly spaced 1/4" cuts toward center of each. Trim corners to form round petals.

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