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Snowball Cake Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16 servings

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 to 10 ounces), cut into 1-inch 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. Yield: 16 servings.
Originally published as Snowball Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p102

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Reviewed Dec. 14, 2008

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