Cadbury Creme Egg Salad Sandwiches

Name: Cadbury Creme Egg Salad Sandwiches
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps almond slivers; 118 milliliters shredded coconut; 4 Cadbury creme eggs, refrigerated; 2 drops green food coloring; 1 ready-made pound cake (approximately 9 x 5 inches); 177 milliliters vanilla buttercream frosting; 2 drops yellow food coloring

If 49 cents per serving falls in your budget, Cadbury Creme Egg Salad Sandwiches might be an awesome gluten free, dairy free, and fodmap friendly recipe to try. One portion of this dish contains about 6g of protein, 10g of fat, and a total of 268 calories. This recipe serves 8. If you have vanilla buttercream frosting, ready-made pound cake, cadbury creme eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

Slice your pound cake into sixteen slices, about 1/2 inch-thick each, setting aside heels from either end for another use. If it is difficult to slice without the cake crumbling, place the pound cake in the freezer for 10 minutes (this will help it become a bit more firm and easier to slice). Set slices aside.

Ingredients you will need

Pound Cake

Place 3/4 cup buttercream frosting in a medium bowl.

Ingredients you will need

Frosting

Equipment you will use

Bowl

Add 2-3 drops of yellow food coloring and stir; add more drops of food coloring and stir until your desired egg salad color has been achieved.

Ingredients you will need

Food Color

Egg Salad

Remove your cadbury creme eggs from the refrigerator.

Ingredients you will need

Creme Eggs

Cut each egg into eighths. Do this by first cutting each egg into quarters, and then cutting each quarter in half.

Ingredients you will need

Egg

Gently fold the Creme egg pieces and the slivered almonds into the frosting. Set aside.

Ingredients you will need

Slivered Almonds

Frosting

Egg

Place your shredded coconut into a clear plastic bag with 2-3 drops of green food coloring. Shake vigorously, until the coconut has been tinted an even shade of green. Set aside.

Ingredients you will need

Green Food Color

Shredded Coconut

Coconut

Shake

Equipment you will use

Ziploc Bags

Assemble your sandwiches.

Place two slices of pound cake side by side. On one slice, spread a heaping tablespoonful of the "egg salad" mixture. Top it with a small spoonful of the shredded coconut mixture to give the look of lettuce on top. Gently place the second slice of pound cake on top to form a sandwich.

Ingredients you will need

Shredded Coconut

Pound Cake

Spread

Lettuce

Repeat with the remaining pound cake slices until you've formed 8 sandwiches. If desired, slice in half and serve with jelly beans on the side for a sweet Easter treat.

Ingredients you will need

Jelly Beans