Here's a recipe for a dessert I made last
Easter. Everyone really enjoyed it. It's
called Bunny Patch Dessert.
1 pkg. (10.75 oz) Sara Lee Pound Cake, frozen
cut into 10 slices.
1 can (21 oz) pie filling, any flavor
1 tub (12 oz) Cool Whip, thawed
1 cup coconut
green food coloring
Line bottom of 12x8" baking dish with cake
slices. Top with pie filling and all of the
Cool Whip. Refrigerate 1 hour or till ready
to serve. Tint coconut pale green with the
food coloring. Sprinkle over center of
whipped topping. Decorate with Easter
candies and decorations like marshmallow
bunnies and jellybeans.
Note: I used Lite cherry pie filling and
Lite Cool Whip since my husband is diabetic.
It still tasted great...no one knew it was
"lightened up"!