Eating Easter - Part 1

HAPPY EASTER FELLOW FOODIES! (or Passover, or whatever you may celebrate this weekend)

I am looking forward to my family's Easter feast tonight...and thought I'd share some dessert and specialty items I made to bring along.

How about some bunny cookies - 8 inches tall?! I used my Delux Sugar Cookie recipe and an extra large Easter Bunny cookie cutter, then spent a little time and effort decorating them. I only did 3 - one for my bro, the niece and nephew - so it wasn't too bad. After they dried, or rather...I thought they dried, I placed them each in a small plastic food bag. I can't wait to pass them out! The kids are going to FLIP!

ANGEL LUSH with PINEAPPLE (recipe from both www.dole.com and www.coolwhip.com)

1 20 oz can crushed pineapple, with juice undrained
1 4 oz package vanilla flavored pudding
1 container* cool whip whipped topping
1 10 oz package of prepared angel food (or make your own)
Seasonal berries

If you are making your own angel food, you can use this recipe, or do as I did and enlist the help of Pilsbury! (I mean, why make things harder than they have to be?) I don't really like my store's angel food cake, or I totally would've bought a prepared one.

In a large bowl, combine pineapple, with juices, and vanilla pudding mix. Gently fold in the whipped cream. (*The original recipe calls for only 1 cup of whipped cream, but it is not enough! I used the entire tub, then added a few yellow food coloring drops to give the mixture more color.) Set aside for 5 minutes. Meanwhile, cut the angel food cake into three layers, with a serrated knife.

To assemble: Place 1st layer of cake on your plate, and top with 1/3 of your whipped cream mixture. Repeat 2 more times. Top cake with freshly washed and dried berries of your choice. (I filled the hole with them as well) Sprinkle with powdered sugar on top, if desired.