Pascha Recipes
Egg Jigglers Tulip Bouquet Party Cake
Yield: 16 servings
Ingredients
- 2 baked 8 or 9 inch round cake layers
- 1 (8 ounce) container COOL WHIP Whipped Topping, thawed
- 5 JELL-O EGG JIGGLERS
- 1 tablespoon green decorating gel
- 2 green gumdrop spearmint leaves, halved
- 2 tablespoons BAKER'S ANGEL FLAKE Coconut, tinted green*
Instructions
- Place one of the cake layers on serving plate; spread with thin layer of the whipped topping. Top with remaining cake layer; spread top and side with remaining whipped topping.
- Make a zigzag-cut around the middle of each JELL-O EGG JIGGLERS ; twist to pull apart. Arrange, cut-sides up, on cake to resemble tulips. Use decorating gel to draw the tulip stems on top of cake. Place the gumdrop leaves on the stems.
- Sprinkle cake with coconut to resemble grass.
Notes
* How to Tint Coconut: Add few drops of food coloring to coconut in a resealable plastic bag. Close bag and shake bag gently until coconut is evenly tinted.
KEEP KIDS SAFE!:
For children under 6 years of age, cut JIGGLERS into small bite-size pieces. Children should always be seated and supervised while eating.
Substitute Creamy JELL-O EGG JIGGLERS for the EGG JIGGLERS.
Nutrition
Per serving: Calories 290 Total fat 12 g Saturated fat 4.5 g Cholesterol 40 mg Sodium 270 mg Carbohydrate 41 g Dietary fiber 0 g Sugars 30 g Protein 3 g
Vitamin A 0% DV Vitamin C 0% DV Calcium 6% DV Iron 4% DV
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company