No Bake Snowball Cake

December 16, 2019
A course that sounds strange however is light-weight, fruity and delicious! This no bake snowball cake with angel food cake and coconut is gala for any season.

This No Bake Snowball Cake is one among those recipes. It sounds strange however persist with American state and we’ll break this down along.

No Bake Snowball Cake
No Bake Snowball Cake

What is a snowball cake?
This no bake snowball cake isn't to be confused with hostess Sno Balls. though those very little snack cakes square measure delicious, this can be a bit bit completely different.

It is known as a snowball cake as a result of it's place along during a bowl. It sets up within the bowl in order that after you flip it out, it's sort of a spherical snowball. cowl it with whipped topping and coconut and you’ve got yourself a treat!

Although this cake is usually served within the time of year since it's like, well…a snowball, it's nice for summer too since it's no bake.

No Bake Snowball Cake

INGREDIENTS:
For the cake:

  • 1 10” angel food cake (homemade or store bought)
  • 4 cups whipped topping
  • 20 ounces crushed pineapple in heavy syrup (1 can)
  • 2 packages unflavored gelatin (.25 ounces each)
  • 4 tablespoons cold water
  • 2 tablespoons lemon juice
  • 1 cup white sugar
  • 1 cup boiling water

For topping:

  • 2 cups whipped topping
  • 10 ounces flaked coconut
  • Stemmed maraschino cherries

INSTRUCTIONS:

  1. Line a 4 quart round mixing bowl with parchment paper.
  2. Break or cut the cake up into small bite size pieces. Set aside.
  3. Drain the crushed pineapple but reserve the syrup. You want 1 cup of syrup so if there is not enough, add enough water to make 1 cup.
  4. Dissolve the gelatin in the cold water.
  5. Add the lemon juice, pineapple syrup, sugar and boiling water. Mix well. Place the mixture into the refrigerator to thicken slightly.
  6. After the mixture has thickened slightly, add the crushed pineapple and 4 cups of whipped topping. Fold together until combined.
  7. Place a layer of cake cubes in the prepared bowl. Then layer with pineapple mixture. Continue layering cake and pineapple mixture until it is all used.
  8. Refrigerate overnight or for at least 12 hours.
  9. The next day, turn the cake out onto a cake plate. Remove the parchment paper.
  10. Frost with remaining whipped topping and sprinkle with coconut.
  11. Garnish with stemmed maraschino cherries on top.

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