Bunny Patch Dessert

Bunny Patch Dessert is perfect to make for Easter and, at 16 servings, will feed many guests.

Yield: 16 servings

Ingredients

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

Instructions

1. Line bottom of 12 x 8 inch baking dish with cake slices. Top with pie filling and whipped topping.
2. Refrigerate 1 hour or until ready to serve.
3. Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with jelly beans, Easter candies and decorations.
4. Cut into 16 pieces.
5. Store leftover dessert in refrigerator.

Notes

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.

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

Attribution

Recipe and photo used with permission from: Kraft Heinz Company