Easter: Cool Bunny Dessert
Prep Time: 30 minutes
Total Time: 24 hours 30 minutes
Makes: 12 servings
Ingredients
2 cups cold milk
1 pkg.(4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
28 OREO Chocolate Sandwich Cookies
1 cup JET-PUFFED Miniature Marshmallows
1-1/2 cups thawed COOL WHIP Whipped Topping
1/2 cup BAKER'S ANGEL FLAKE Coconut
2 CAMEO Creme Sandwich Cookies
3 gumdrops
7 pieces red string licorice (6 inches each)
Directions
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended; set aside.
LINE 8-inch round cake pan with plastic wrap. Arrange 14 of the chocolate sandwich cookies in bottom of pan; spread 1 cup of the pudding mixture over cookies. Top with marshmallows. Repeat layers of 14 cookies and remaining pudding mixture; cover with additional plastic wrap.
REFRIGERATE at least 24 hours. Uncover. Invert dessert onto serving plate; remove plastic wrap. Frost dessert with the whipped topping; sprinkle with coconut. Decorate with the cream sandwich cookies for the "bunny ears," the gumdrops for the "nose" and "eyes" and the licorice for the "mouth" and "whiskers." Store in refrigerator.
Easter: Cool Bunny Dessert
Prep Time: 30 minutes
Total Time: 24 hours 30 minutes
Makes: 12 servings
http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=90614&ctx=
Easter: Cool Bunny Dessert
Information
Ingredients
2 cups cold milk
1 pkg.(4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
28 OREO Chocolate Sandwich Cookies
1 cup JET-PUFFED Miniature Marshmallows
1-1/2 cups thawed COOL WHIP Whipped Topping
1/2 cup BAKER'S ANGEL FLAKE Coconut
2 CAMEO Creme Sandwich Cookies
3 gumdrops
7 pieces red string licorice (6 inches each)
Directions
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended; set aside.
LINE 8-inch round cake pan with plastic wrap. Arrange 14 of the chocolate sandwich cookies in bottom of pan; spread 1 cup of the pudding mixture over cookies. Top with marshmallows. Repeat layers of 14 cookies and remaining pudding mixture; cover with additional plastic wrap.
REFRIGERATE at least 24 hours. Uncover. Invert dessert onto serving plate; remove plastic wrap. Frost dessert with the whipped topping; sprinkle with coconut. Decorate with the cream sandwich cookies for the "bunny ears," the gumdrops for the "nose" and "eyes" and the licorice for the "mouth" and "whiskers." Store in refrigerator.
Kitchen Goddess