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home > recipes > dessert > bunny patch dessert
Texas, USA "/>
My sister made the dessert this past weekend and she said the kids loved it! I have made the fat-free pound cake and it turned out pretty well too. I plan to make the dessert for this weekend. Enjoy:-) * Exported from MasterCook Mac * Bunny Patch Dessert Recipe By : Dayton Daily Newspaper Serving Size : 15 Preparation Time :0:15 Categories : Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ozs Fat-Free Pound Cake cut into 10 slices 21 ozs strawberry pie filling 12 ozs Cool Whip Lite® 1 c coconut 1 tsp green food coloring 1 c jelly beans 4 Marshmallow Bunnies® Line bottom of 12 x 8" baking pan with cake slices. Top with strawberry 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 jelly beans and Marshmallow Bunnies®. - - - - - - - - - - - - - - - - - - Per serving: 210 Calories; 4g Fat (17% calories from fat); 1g Protein; 41g Carbohydrate; 1mg Cholesterol; 66mg Sodium * Exported from MasterCook Mac * Fat-Free Pound Cake Recipe By : Better Homes And Gardens Old Fashioned Baking Serving Size : 12 Preparation Time :0:10 Categories : Cake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c fat-free sour cream 4 egg whites -- whipped 1 tsp vanilla 1 1/2 c unbleached flour 1 c granulated sugar 1/4 tsp baking powder 1/8 tsp baking soda Preheat oven at 325. Prepare a 9 x 5 x 3" pan with cooking spray and flour; set aside. In a mixing bowl, combine sour cream, egg whites, and vanilla. In another mixing bowl, combine flour, sugar, baking powder, and baking soda. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 1 hour or until cake tests done. - - - - - - - - - - - - - - - - - - Per serving: 141 Calories; 0g Fat (0% calories from fat); 3g Protein; 31g Carbohydrate; 3mg Cholesterol; 66mg Sodium NOTES : To freeze, place unfrosted cake in a freezer bag or airtight container. Seal, label, and freeze for up to 3 months. When ready to serve, thaw at room temperature about 3 hours. -- Anita A. Matejka Texas, USA

Bunny Patch Dessert


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(posted September 4, 1997)

My sister made the dessert this past weekend and she said the kids loved
it! I have made the
fat-free pound cake and it turned out pretty well too.
I plan to make the dessert for this weekend. Enjoy:-)

* Exported from MasterCook Mac *

Bunny Patch Dessert

Recipe By : Dayton Daily Newspaper
Serving Size : 15 Preparation Time :0:15
Categories : Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ozs
Fat-Free Pound
Cake
cut into 10 slices
21 ozs
strawberry pie filling
12 ozs Cool
Whip Lite®
1 c
coconut
1 tsp
green food coloring
1 c
jelly beans
4
Marshmallow Bunnies®

Line bottom of 12 x 8" baking pan with cake slices. Top with strawberry 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
jelly beans and Marshmallow Bunnies®.

- - - - - - - - - - - - - - - - - -

Per serving: 210 Calories; 4g
Fat (17% calories from fat); 1g Protein; 41g
Carbohydrate; 1mg Cholesterol; 66mg Sodium


* Exported from MasterCook Mac *

Fat-Free Pound
Cake

Recipe By : Better Homes And Gardens Old Fashioned
Baking
Serving Size : 12 Preparation Time :0:10
Categories :
Cake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c
fat-free
sour cream
4
egg whites -- whipped
1 tsp
vanilla
1 1/2 c unbleached
flour
1 c
granulated
sugar
1/4 tsp
baking powder
1/8 tsp
baking soda

Preheat oven at 325. Prepare a 9 x 5 x 3"
pan with cooking spray and
flour; set aside. In a mixing bowl, combine
sour cream, egg whites, and
vanilla. In another mixing bowl, combine flour, sugar,
baking powder, and
baking soda. Mix dry ingredients with wet ingredients just until moistened.
Spread mixture into prepared
pan. Bake for 1 hour or until cake tests done.

- - - - - - - - - - - - - - - - - -

Per serving: 141 Calories; 0g
Fat (0% calories from fat); 3g Protein; 31g
Carbohydrate; 3mg Cholesterol; 66mg Sodium

NOTES : To freeze, place unfrosted
cake in a freezer bag or airtight
container. Seal, label, and freeze for up to 3 months. When ready to serve,
thaw at
room
temperature about 3 hours.

--
Anita A. Matejka

Texas, USA




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