1 pkg. (10.75) Pound cake, frozen, cut into 10 slices
1 can (21 oz.) Pie filling, any flavor
1 tub (12 oz.) cool whip, thawed
1 cup coconut, flaked

Line bottom of 12 x 8-inch baking dish with cake slices. Top with pie filling and all of the whipped topping. Refrigerate for 1 hour or until ready to serve. Tint coconut pale green with food coloring. Sprinkle over center of whipped topping. Decorate with Easter candies and decorations like marshmallow bunnies and jelly beans.