No Bake Mothers Day Cake Recipes

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NO-BAKE MOTHER'S DAY CAKE



No-Bake Mother's Day Cake image

Provided by My Food and Family

Categories     Recipes

Time 8h15m

Number Of Ingredients 8

Mousse Frosting and Filling:
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 can (6 oz.) frozen lemonade concentrate, thawed
6 drops liquid yellow food color (optional)
1 tub (12 oz.) frozen whipped topping, thawed
1 pkg (10.75 oz.) frozen pound cake, not thawed
Flowers: Pastel sugar coated spice gum-drops and pastel tube frosting or pastel candy dots
Leaves: green apple wave fruit by the foot

Steps:

  • Coat an 8 - 9" springform pan with non-stick spray.
  • Mousse: Put condensed milk, lemonade and food color, in a large bowl. Stir with a rubber spatula until well mixed. Add a large spoonful of whipped topping; stir until blended. Fold in remaining topping.
  • Cut pound cake in half, and then cut each half in half. Continue until you have 16 slices. Cut each slice in half diagonally to form 32 triangles.
  • Fit half the triangles over bottom of prepared springform pan to cover almost completely. Remove 2/3 cup mousse; cover airtight and refrigerate. Spread 1/2 the remaining mousse evenly on the triangles. Repeat layers once. Cover pan and refrigerate until mousse is firm, at least 8 hours or up to 3 days.
  • Flowers: Sprinkle work surface with sugar. Place gumdrops on sugar and roll with a rolling pin, turning gumdrops over occasionally, until each is flattened to a 1 1/4" circle. Cut out flowers with cuter or make flowers as described in notes. Pipe a dit or press a candy dot in center of each. Leaves: With scissors, cut leaves from fruit by the foot.
  • Up to 2 hours before serving: Remove sides of pan and place cake (still on pan bottom) on a serving plate. Frost sides of cake with reserved mousse. Place flowers and leaves on and around cake.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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