Caterpillar Cake

1 tub (12 oz) frozen whipped topping, thawed
1 teaspoon almond extract
Yellow and red food color
1 pkg (9 oz) chocolate wafers

Antennae:
2 strands (strings) from cherry Pull-n-Peel Twizzlers, 1 strand uncooked spaghetti or linguine

Body spots and mouth:
red, orange and green gumdrops

Eyes and nose:
1 marshmallow, 2 blue and 1 orange M&M's

Hair and feet:
black licorice string, licorice lozenges

Scrape topping into a large bowl. Stir in extract, 8 drops yellow and 4 drops red food color to tint peach color.

Spread 1/2 tablespoon on each wafer. Make 4 stacks (see diagram A), 10 wafers in each. Lay stacks on serving platter, attaching them to each other (topping will act as glue). Curve as shown (B). Then frost with remaining topping. Refrigerate 8 hours or overnight before decorating.

A. B.


Antennae: Tie a knot at 1 end of each string from Pull-n-Peel Twizzlers. Place 1 knot at 1 end of the spaghetti strand. Starting at knot, tightly wrap string around spaghetti toward middle of spaghetti. Pinch end of string (it will stick to itself). Repeat with other string from opposite end (C). Break pasta in half (uncovered ends will be inserted in head).

C.


Spots and mouth: Warm gumdrops between hands to soften. Roll out with a rolling pin on a sugar-sprinkled surface, turning gumdrops often to coat, until 1/8 in. thick. Cut in 1 1/2-in. circles. Trim red circle for mouth.

Eyes and hair: Slice marshmallow in half; press blue M&M's onto cut sides. Cut licorice string in four 2 1/4-in. and eight 3/4-in. pieces.

Up to 3 hours before serving: press eyes, nose, mouth and spots in place, and insert long hairs and antennae behind eyes. Stick short hairs into body at random. Push lozenge feet in place along both sides of body. Serves 4 to 6