Updated Thursday, May 23rd, 2002
Yield: 6 to 8 servings
Prepare two envelopes of the topping mix according to the package directions. Stir into the gelatin mixture.
Place a layer of cake pieces in a 2-1/2-quart mold or bowl. Then add a layer of the gelatin mixture. Repeat the layers until all the cake and gelatin mixture are used. Refrigerate for at least 1 hour.
Prepare the remaining envelope of whipped topping according to the package directions. Unmold the cake onto a serving plate. Frost with the whipped topping. Sprinkle with the coconut.
In this issue: Summer Off the Beaten Path
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