>From the Kraft Foods website...
Prep Time: 30 min
Total Time: 1 hr 5 min
Makes: 12 servings
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 cup BAKER'S ANGEL FLAKE Coconut
1 to 2 drops yellow food coloring
2 cups JET-PUFFED Miniature Marshmallows (about 1-1/3 cups)
2 small bug-shaped candies
PREHEAT oven to 350°F. Prepare cake batter as directed on package; blend in dry
pudding mix. Pour about half of the batter into greased 1-quart ovenproof bowl.
Pour remaining batter into greased 9-inch round cake pan.
BAKE 9-inch round cake layer 23 to 25 min. or until toothpick inserted in
center comes out clean. Bake batter in bowl 33 to 35 min. or until toothpick
inserted in center comes out clean. Cool each 10 min. Remove from pan and bowl;
cool completely on wire rack.
CUT 9-inch cake layer into 16 wedges. Place inverted "bowl" cake onto large
serving board. Arrange cake wedges around "bowl" cake to form petals. Frost
completely with whipped topping.
PLACE coconut in resealable plastic bag. Add food coloring. Close bag; shake to
evenly tint coconut. Press tinted coconut onto whipped topping-covered center
cake. Press marshmallows onto tops of each flower petal. Place bug shaped
candies on daisy as desired.
~~~***Rhonda G in Missouri***~~~
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
Owner of http://groups.yahoo.com/group/ThePlaceToSwap/
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