Snowball Cake Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
DishInterest Group

Ingredients

 Unflavored gelatin2 Tablespoon (2 Envelopes)
 Boiling water1 Cup (16 tbs)
 Sugar1 Cup (16 tbs)
 Cool whip12 Ounce (1 Large Container)
 Coconut1⁄2 Cup (8 tbs)
 Cold water1⁄2 Cup (8 tbs)
 Lemon juice1 1⁄3 Tablespoon
 Canned crushed pineapple20 Ounce (1 Can)
 Angel food cake1

Nutrition Facts

Serving size: Complete recipe

Calories 2501 Calories from Fat 698

% Daily Value*

Total Fat 72 g111.1%

Saturated Fat 68.1 g340.7%

Trans Fat 0 g

Cholesterol 6.6 mg

Sodium 307.2 mg12.8%

Total Carbohydrates 409 g136.5%

Dietary Fiber 9.3 g37.4%

Sugars 362.8 g

Protein 31 g61.2%

Vitamin A 0.1% Vitamin C 17.5%

Calcium 3.6% Iron 7.4%

*Based on a 2000 Calorie diet

Directions

Combine gelatin and cold water; stir.
Add the boiling water, lemon juice and all of the pineapple, except drain off 1/2 cup juice.
Do not use the drained juice in this recipe.
Stir this mixture and place in refrigerator until partly congealed.
Reserve 1/4 of the Cool Whip and add the other 3/4 to the congealed mixture.
Break angel food cake into pieces and place 1/2 into a large glass dish.
Place 1/2 of the congealed mixture on the cake and repeat once more.
Ice over the top with remaining Cool Whip and sprinkle with coconut.
Let stand in refrigerator overnight.
This recipe can be made sugar-free by replacing the sugar with Equal or Sweet 'N Low.
You can make variations to this cake by changing the gelatin and fruit.
For example, use strawberry jello and strawberries.
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