ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Easter dessert

Misc.

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"!


MsgID: 02577
Shared by: Janine
In reply to: REQUEST: Easter dessert
Board: All Baking at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Toasted Herb Rice (My Great Recipes Cards)
  • TOASTED HERB RICE 2 cups long grain rice 4 Tbsp butter or margarine 20 oz chicken or beef broth, boiling 1 1/2 cups boiling water, boiling 6 to 8 green onions, chopped 4 Tbsp soy sauce 2 tsp dried tarragon or basil l...
  • Honey-Glazed Ham Steaks
  • HONEY-GLAZED HAM STEAKS 2 (8 oz. each) cooked ham steaks 1/4 cup honey 3 tablespoons water 1 1/2 teaspoons dry mustard 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Broil or pan-fry ham steaks until lightly b...
  • Champagne Chicken (with lemon, shallots, and pine nuts)
  • CHAMPAGNE CHICKEN 1 (3 to 4 pound) chicken, cut into 8 pieces 1/4 cup flour for dredging 3 tablespoons canola oil 1 tablespoon unsalted butter 2 tablespoons minced shallots 2 cups champagne (or sparkling wine) 1 table...
  • Back-Of-The-Stove Baked Beans
  • BACK-OF-THE-STOVE BAKED BEANS 5 slices bacon 1 large onion, diced 2 cans white beans, rinsed and drained 1 cup chicken broth 1/2 cup molasses 1/4 cup tomato paste 1/4 cup brown sugar 1 1/2 tsp dry mustard 1/2 tsp salt...
  • Chuck's Mexican Pinto Beans
  • CHUCK'S MEXICAN PINTO BEANS 1 pound dried pinto beans, rinsed and picked over 2 bay leaves 8 whole red chili peppers 1/4 cup molasses 10 cloves garlic 2 medium onions, chopped 2 tablespoons ground cumin 1/8 teaspoon c...
ADVERTISEMENT
  • Carmine's Chicken with Lemon Butter
  • CARMINE'S CHICKEN WITH LEMON BUTTER Makes 2-3 servings Flour (for coating chicken) Salt and pepper to taste 6 (2 oz each) chicken cutlets 1/4 cup olive oil 9 tbsp unsalted butter, divided use (reduce as your conscienc...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Easter dessert
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!