Egg Jigglers Tulip Bouquet Party Cake

Makes: 16 servings

2 baked 8- or 9-inch round cake layers
1 tub (8 ounces) 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 (see Tip)

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.

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:
Substitute Creamy JELL-O EGG JIGGLERS for the EGG JIGGLERS .

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.

Nutritional Information: 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

Recipe and photograph provided courtesy of Kraft Foods, Inc..