Bunny Patch Dessert

Makes: 16 servings

1 package (10.75 ounces) frozen pound cake, thawed, cut into 10 slices
1 can (21 ounces) pie filling, any flavor
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed
1 cup BAKER'S ANGEL FLAKE Coconut
Green food coloring
Assorted jelly beans and other Easter candies and decorations

LINE bottom of 12 x 8-inch baking dish with cake slices. Top with pie filling and whipped topping.

REFRIGERATE 1 hour or until ready to serve.

TINT coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with jelly beans, Easter candies and decorations. Cut into 16 pieces. Store leftover dessert in refrigerator.

How To Tint Coconut:
Place 1 cup coconut in plastic bag. Dilute a few drops food coloring with 1/2 tsp. water; add to coconut. Seal bag and shake until coconut is evenly tinted. Add more diluted food coloring for darker shade.

Size It Up:
This dessert is perfect to make for Easter and, at 16 servings, will feed many guests. Make sure you pay attention to the portion size.

Nutrition (per serving): Calories 180 Total fat 8g Saturated fat 6g Cholesterol 40mg Sodium 105mg Carbohydrate 27g Dietary fiber 1g Sugars 20g Protein 2g Vitamin A 4%DV Vitamin C 0%DV Calcium 0%DV Iron 2%DV

Recipe and photograph provided courtesy of Kraft Foods