Easter Basket Cake

Directions

1. 1
   Cut cake horizontally in half; place, cut sides up, on waxed paper-covered rimmed baking sheet. Prick with fork at 1/2-inch intervals.
2. 2
   Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.
3. 3
   Pour 1/2 cup gelatin into small bowl; stir in cold water. Slowly pour evenly over cakes. Refrigerate 1 hour.
4. 4
   Refrigerate remaining gelatin until slightly thickened. Gently stir in COOL WHIP just until blended.
5. 5
   Remove 1/2 cup of the COOL WHIP mixture; place in small bowl.
6. 6
   Add pineapple; mix well.
7. 7
   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.
8. 8
   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.