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: Thoreau's Maine
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111