Bunny Patch Dessert
Make Easter dessert quick as a bunny
1 package (10 3/4 oz.) Sara Lee Pound Cake, frozen, cut into 10 slices
1 can (21 oz.) Comstock, Thank You or Wilderness Pie filling, any flavor
1 tub (12 oz.) Cool Whip Whipped Topping, thawed
1 cup Baker’s Angel Flake Coconut (optional)
Green food coloring (optional)
Line bottom of 12×8-inch baking dish with cake slices. Top with pie filling and all of the 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 Easter candies and decorations like Marshmallow Bunnies and jelly beans. Makes 10 servings.