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Desserts

Easter Basket Cake

Easter Basket Cake recipe
photo by:kraft
Some Easter baskets are full of goodies. Ours is made of them—including pound cake, whipped topping, crushed pineapples and sweet, flaky coconut.
time
prep:
45 min
total:
2 hr 45 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1
small  (10-3/4 oz.) frozen pound cake, thawed
1
cup  boiling water
1
pkg.  (4-serving size) JELL-O Orange Flavor Gelatin
1/4
cup  cold water
1-3/4
cups  thawed COOL WHIP Whipped Topping
1
can  (8 oz.) crushed pineapple in juice, drained
2/3
cup  BAKER'S ANGEL FLAKE Coconut
 Green food coloring
12
 jelly beans
3
 red string licorice

Make It

SPLIT cake in half horizontally. Place halves, cut sides up, on wax paper. Prick with fork at 1/2-inch intervals. Stir boiling water into gelatin at least 2 minutes until completely dissolved. Remove 1/2 cup of the gelatin; place in small bowl. Add cold water; stir. Carefully pour over cake halves. Refrigerate 1 hour.

REFRIGERATE remaining gelatin until slightly thickened. Blend in whipped topping. Remove 1/2 cup of the whipped topping mixture; place in small bowl. Add pineapple; mix well. Spread over one of the cake layers. Refrigerate 10 minutes or just until set; top with second cake layer. Frost top and sides of cake with remaining whipped topping mixture.

TINT coconut with green food coloring; sprinkle over top of cake. Decorate with jelly beans. Braid licorice strings to form handle; place over center of cake. Refrigerate 1 hour or until ready to serve. Store any leftover cake in refrigerator.

Kraft Kitchens Tips

Size Wise
Sweets can add enjoyment to a balanced diet, but choose an appropriate portion.
Food Facts
Do not add fresh or frozen pineapple, kiwi, gingerroot, papaya, figs or guava to gelatin since enzymes in these fruits prevent the gelatin from setting up.
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