Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Gelatin | 1 envelope (7g) | 23 |
| Fruit | not in our table | 0 |
| Licorice | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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
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