1 package (12 ounces) pound cake
1 tub (8 ounces) COOL WHIP whipped topping, thawed
Assorted candies for "jewels"
1 pretzel rod cut into thirds
black licorice
2 pretzels

CUT 1/2-inch slice off top of cake; set aside. Hollow out center of cake, leaving 1/2-inch shell on bottom and sides.Spoon 1 cup of the whipped topping into cake shell. Frost sides with 1 1/2 cups of whipped topping.

REFRIGERATE until ready to serve. Just before serving, place assorted " jewels" over whipped topping in cake shell. Angle reserved cake slice over jewels using pretzel rod pieces to resemble open chest lib. Frost slice with remaining whipped topping. Decorate cake with candies. Add pretzels to side for handles.

Serve!

Submitted by: Arianna L.