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Snowball Cake Recipe

100% would make again

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

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16 Servings
Prep: 15 min. + chilling

Ingredients

2 tablespoons unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 cup sugar
1 tablespoon lemon juice
1 can (20 ounces) crushed pineapple, drained
1 carton (16 ounces) frozen whipped topping, thawed, divided
1 prepared angel food cake (8 inches), 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. Yield: 16 servings.

Nutrition Facts: 1 serving (1 cup) equals 200 calories, 8 g fat (7 g saturated fat), 0 cholesterol, 38 mg sodium, 30 g carbohydrate, 1 g fiber, 1 g protein.

Snowball Cake published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p102

Unmolding Gelatin Cake

When I have trouble unmolding my favorite gelatin cake, I turn it over onto a serving platter and drape the mold with a hot damp towel for a minute. This loosens the gelatin and it comes right out. —Alice Debus, Colville, Washington