Snowball Cake Recipe
Ingredients
| Unflavored gelatin | 2 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
| Boiling water | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Crushed pineapple | 1 Can (10oz), drained | |
| Frozen whipped topping | 1 Carton (1l), divided | |
| 1 prepared angel food cake (8 inches), cut into cubes | ||
| Flaked coconut | 1/2 Cup (16 tbs) | |
Directions
In a bowl, sprinkle gelatin over cold water; let stand for 1 minute.
Add boiling water; stir until gelatin is dissolved.
Stir in sugar and lemon juice until sugar is dissolved.
Add pineapple.
Refrigerate until partially thickened, about 20 minutes.
Fold in 4 cups whipped topping.
Line a 3-qt round bowl with plastic wrap.
Spoon about 2 cups pineapple mixture into bowl.
Layer with half of the cake cubes and half of the remaining pineapple mixture.
Repeat layers.
Refrigerate for at least 4 hours.
Unmold onto a serving plate.
Spread remaining whipped topping over cake.
Sprinkle with coconut.
Add boiling water; stir until gelatin is dissolved.
Stir in sugar and lemon juice until sugar is dissolved.
Add pineapple.
Refrigerate until partially thickened, about 20 minutes.
Fold in 4 cups whipped topping.
Line a 3-qt round bowl with plastic wrap.
Spoon about 2 cups pineapple mixture into bowl.
Layer with half of the cake cubes and half of the remaining pineapple mixture.
Repeat layers.
Refrigerate for at least 4 hours.
Unmold onto a serving plate.
Spread remaining whipped topping over cake.
Sprinkle with coconut.
Chef
