This is the Easter cake I made and brought to Mark and Wendy’s Easter dinner in 2002, to Jeannette & Yvan’s Easter party in 2003, and to my brother’s Easter dinner this past Sunday. How very Martha Stewart of me, huh? The recipe is below –
Rachelle’s Easter Cake
Prepare according to directions, 1 white cake mix. Bake in a 13×9 as directed. Cool. Beat 8 oz. pkg. cream cheese at room temperature with 2 c. milk until lumps are gone. Add 1 pkg. instant pudding (vanilla or cheesecake flavor). Spread over cooled cake. Spread a 20 oz. can of well drained crushed pineaple over the top. Spread a 10 oz. container of Cool Whip over pineapple. Chill for 3 hours.
For decoration, mix a couple cups of coconut with a few drops of green food coloring and sprinkle on the Cool Whip like grass. Add Peeps and candy eggs to make your own Easter diorama.