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
Sprinkle cake with coconut to resemble grass.
Yield:: 16 servings
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.
* 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 photo credit: Kraft Foods - kraftrecipes.com