Snowball Cake Recipe
Ingredients
| 1 pkg. sugar-free strawberry gelatin mix | ||
| Hot water | 1 Cup (16 tbs) | |
| Cold water | 1 Cup (16 tbs) | |
| 1 cup frozen lowfat nondairy whipped topping, thawed | ||
| Frozen strawberries | 2 Cup (16 tbs), Defrosted | |
| 1 angel food cake, cut into 1 inch (2.5 cm) cubes | ||
Directions
Prepare the gelatin by putting the powder into a mixing bowl.
Add the hot water and stir until the powder is dissolved.
Add the cold water and stir to combine.
Refrigerate an hour or so until partially set.
In another bowl, fold together the whipped topping and the strawberries.
Fold into the partially set gelatin.
Return to the refrigerator.
Line a deep mixing bowl with long pieces of waxed paper.
The pieces should extend over the edge, travel down the inside of the bowl and up the other side, extending past the rims.
Use several overlapping strips so the inside of the bowl is totally covered.
Alternate layers of the gelatin mixture with cake cubes in the bowl.
Refrigerate 8 hours or overnight.
Before serving, put a cake plate upside down on top of the bowl.
Turn the whole thing over.
Peel off the waxed paper carefully.
Add the hot water and stir until the powder is dissolved.
Add the cold water and stir to combine.
Refrigerate an hour or so until partially set.
In another bowl, fold together the whipped topping and the strawberries.
Fold into the partially set gelatin.
Return to the refrigerator.
Line a deep mixing bowl with long pieces of waxed paper.
The pieces should extend over the edge, travel down the inside of the bowl and up the other side, extending past the rims.
Use several overlapping strips so the inside of the bowl is totally covered.
Alternate layers of the gelatin mixture with cake cubes in the bowl.
Refrigerate 8 hours or overnight.
Before serving, put a cake plate upside down on top of the bowl.
Turn the whole thing over.
Peel off the waxed paper carefully.
Chef
