Snowball Surprise Recipe
Ingredients
1 purchased pound cake
2 quarts lime or raspberry sherbet
1 container frozen whipped topping, thawed
1 1/4 cups tinted coconut or chopped nuts, if desired
Directions
Line 2 cookie sheets with waxed paper.
Slice pound cake into 20 (1/2 inch) slices.
Using 2 inch round cookie cutter, cut 1 round from each slice; place on waxed paper lined cookie sheets.
Top each round with about 1/4 cup sherbet.
Freeze 15 minutes.
Frost top and sides of sherbet and cake rounds (about 5 at a time) with whipped topping.
Sprinkle each serving with 1 tablespoon coconut.
Freeze until topping is firm.
Cover; store in freezer until serving time.
Slice pound cake into 20 (1/2 inch) slices.
Using 2 inch round cookie cutter, cut 1 round from each slice; place on waxed paper lined cookie sheets.
Top each round with about 1/4 cup sherbet.
Freeze 15 minutes.
Frost top and sides of sherbet and cake rounds (about 5 at a time) with whipped topping.
Sprinkle each serving with 1 tablespoon coconut.
Freeze until topping is firm.
Cover; store in freezer until serving time.
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