Dessert's

Bunny Patch Dessert

Make Easter dessert quick as a bunny

Ingredients:

• 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 12x8-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 15 servings.

From Sara Lee : ))

Cherry Eggs

Chocolate melts are found in cake decorating
stores and many markets, Wilton is a popular
brand.

• 1/2 cup milk
• 4 tablespoons margarine
• 2, 3 ounces packages vanilla pudding
  (do no use instant)
  
• 9 ounce jar maraschino cherries
• 1 cup finely chopped nuts
• 1-2 pounds powdered sugar
• 1 pound chocolate melts
• ready-made frosting in tubes (from the market)

Drain cherries well.
Cut cherries in half, let dry while preparing
the rest.

Heat milk, butter and pudding over medium-low
heat until mixture has thickened, stir
constantly.

Remove from heat and stir in the cherries and nuts.

Add enough sugar until mixture is stiff.

Shape into eggs (Coat your hands in butter to make
the process easier.)

Place on wax paper covered cookie sheet.

Chill until firm, several hours.

Melt chocolate.

Quickly dip eggs in chocolate to coat.
Let chocolate harden.

Decorate eggs with icing.