Slice the poundcake into fourths and use the bunny cookie cutter to create 8 bunny shapes.
Depending on the size of your cookie cutter, cut as many bunnies as you can. Mine was a little on the large side so I was able to get about 2 bunnies from each of the four slices of cake.
Use leftover cake to fill in any gaps. These won’t show once they are dipped in chocolate. (see image in post for details)
Once you have your bunnies, set aside the scraps aside in a medium size bowl.
Next, spread the jelly over half of the bunnies.
Add the milk and vanilla instant pudding to a bowl and stir to combine.
Add Cool Whip to pudding
Spread a layer of creme filling over the jelly and add plain bunny layer on top.
Scrape any excess filling off the sides of each bunny.
Add the rest of the scraps and about 1/3 cup of the pudding mixture and stir until a dough forms.
Use your hands to roll the dough into balls and form into an egg shape. I was able to make 9 eggs.
Add the white chocolate to a microwave-safe bowl with a little bit of Crisco or coconut oil and heat for 30 seconds at a time, stirring between each increment.
Dip each bunny in the white chocolate and use a spoon or offset spatula to be sure the cakes are fully covered and allow to dry on wax paper
Repeat this process with the pink melting chocolate and dip each of the eggs.
Once the chocolate has set, use the alternating colors to create drizzles on top.
Finally, scoop some of the leftover pudding into a piping bag and pipe a small amount on each bunny for the tail. If serving the next day, wait to add the tail until ready to serve.
Notes
If making ahead, do not add the bunny tail until ready to serve. Refrigerate in an airtight container after chocolate sets completely. Nutrition information is estimated based on the size of my cookie cutters. Results may vary.