Cut cake horizontally in half; place, cut sides up, on waxed paper-covered rimmed baking sheet. Prick with fork at 1/2-inch intervals.
Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour 1/2 cup gelatin into small bowl; stir in cold water. Slowly pour evenly over cakes. Refrigerate 1 hour.
Refrigerate remaining gelatin until slightly thickened. Gently stir in COOL WHIP just until blended. Remove 1/2 cup of the COOL WHIP mixture; place in small bowl. Add pineapple; mix well. Spread over 1 cake layer. Refrigerate 10 min. or just until gelatin is set; top with remaining cake layer. Frost top and sides of cake with remaining COOL WHIP mixture.
Tint coconut with food coloring; sprinkle over top of cake. Decorate with jelly beans. Braid licorice strings; place over center of cake to resemble handle. Refrigerate 1 hour.
Sweets can add enjoyment to a balanced diet, but be sure to choose an appropriate portion.
Do not add fresh or frozen pineapple, kiwi, ginger, papaya, figs or guava to gelatin since enzymes in these fruits prevent the gelatin from setting up.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.