Desserts

Easter Basket Cake

(2)

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photo by:kraft

time

prep:

45 min

total:

2 hr 45 min

servings

total:

8 servings

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what you need

small (10-3/4 oz.) frozen pound cake, thawed

cup boiling water

pkg. (4-serving size) JELL-O Orange Flavor Gelatin

1/4

cup cold water

1-3/4

cups thawed COOL WHIP Whipped Topping

can (8 oz.) crushed pineapple in juice, drained

2/3

cup BAKER'S ANGEL FLAKE Coconut

Green food coloring

jelly beans

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 It Up

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.