Easter Basket Cake

• 1 small (10-3/4 oz.) frozen pound cake, thawed
• 1 cup boiling water
• 1 pkg. (4-serving size) JELL-O Orange Flavor Gelatin
• 1/4 cup cold water
• 1-3/4 cups thawed COOL WHIP Whipped Topping
• 1 can (8 oz.) crushed pineapple in juice, drained
• 2/3 cup BAKER'S ANGEL FLAKE Coconut
• Green food coloring
• 12 jelly beans
• 3 red string licorice

1. Split cake in half horizontally.
2. Place halves, cut sides up, on wax paper.
3. Prick with fork at 1/2-inch intervals.
4. Stir boiling water into gelatin at least 2 minutes until completely dissolved.
5. Remove 1/2 cup of the gelatin; place in small bowl.
6. Add cold water; stir.
7. Carefully pour over cake halves.
8. Refrigerate 1 hour.
9. Refrigerate remaining gelatin until slightly thickened.
10. Blend in whipped topping.
11. Remove 1/2 cup of the whipped topping mixture; place in small bowl.
12. Add pineapple; mix well.
13. Spread over one of the cake layers.
14. Refrigerate 10 minutes or just until set; top with second cake layer.
15. Frost top and sides of cake with remaining whipped topping mixture.
16. Tint coconut with green food coloring; sprinkle over top of cake.
17. Decorate with jelly beans.
18. Braid licorice strings to form handle; place over center of cake.
19. Refrigerate 1 hour or until ready to serve.
20. Store any leftover cake in refrigerator.

frozen pound cake, boiling water, gelatin, cold water, pineapple, s angel, green food coloring, beans, red string licorice

Taken from www.kraftrecipes.com/recipes/easter-basket-cake-50475.aspx (may not work)