Description Edit

Ingredients Edit

  • 1 pack 12 oz. Entenmann's All butter pound loaf
  • 8 oz Cool Whip -- thawed
  • Assorted "jewels" such as Fruit chews
  • Candy necklaces, cubed
  • Prepared Jello
  • Brand gelatin, raspberries
  • Gumdrops Or other small candies
  • 1 Pretzel rod, cut into 3 Pieces
  • Miniature candy-coated
  • Semi-sweet chocolate candies
  • Black licorice
  • 2 Pretzels cut into 3 pieces

Directions Edit

  1. Cut ½" horizontal slice off top of cake; set slice aside.
  2. Carefully hollow out center of cake, leaving ½" shell on bottom and sides; reserve removed cake for snacking or other use.
  3. Spoon 1 cup of the whipped topping into cake shell.
  4. Frost sides with 1-½ cups whipped topping.
  5. Refrigerate until ready to serve.
  6. Just before serving, place assorted "jewels" over whipped topping in cake shell.
  7. Angle reserve cake slice over jewels using pretzel rod pieces to resemble an open chest lid.
  8. Frost slice with remaining whipped topping.
  9. Decorate with miniature candy-coated semi-sweet chocolate candies and licorice.
  10. Add remaining pretzels to ends of chest for handles.

See also Edit

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