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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"

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

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

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.