Monday, December 27, 2010


Snowball Cake 1

10 inch angel food cake
6 cups of frozen whipped topping, thawed
1 (20 oz can of crushed pineapple, drained and save the juice)
2 tbsp lemon juice
1 cup white sugar
1 (10 oz) package flaked coconut
2 (.25 packages unflavored gelatin)
4 tbsp cold water
1 cup boiling water
Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup and if not add enough water to make the cup
Dissolve the gelatin in the 4 tbsp of cold water, Add the boiling water, pineapple syrup, sugar and the lemon juice. Mix well and place in the refrigerator until the mixture starts to thicken, About 25 minutes.
Line a 4 quart round mixing bowl with parchment paper, or plastic wrap
Break the cake up into small bite-size pieces
Back to the gelatin, add the crushed pineapple, and the 4 cups of cool-whip and mix. leaving the remaining 2 cups of topping for frosting the cake
Place a layer of cake pieces in the bowl, then a layer of the pineapple mixture. Continue until all the cake and pineapple mixture is used up.
Refrigerate for at least 12 hours or overnight covered with plastic wrap.

Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with coconut.

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