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Snowball Cake

By: Judith Guthrie  
"Whipped topping and coconut blanket a layered angel food cake and gelatin dessert. My husband's grandmother really liked this cool treat and requested that I make it every Christmas. --Judith Guthrie, Charleston, West Virginia"

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 38 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 2 tablespoons unflavored gelatin
  • 1/4 cup cold water
  • 1 cup boiling water
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 (16 ounce) package frozen whipped topping, thawed, divided
  • 1 (9 inch) prepared angel food cake, cut into cubes
  • 1 1/2 cups flaked coconut

Directions

  1. 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.
  2. 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.
  3. Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2009 by amritha 
love this recipe. Made it for my hubby's bday. It looks most impressive. Good to do when u... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2009 by Melinda Pitchford 
My grandmother always made this cake for Easter and decorated it with Colored green coconut... MORE

 
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