Description
A no-bake dessert using a ready-made angel food cake and ingredients that can be easily found in any store. It looks like a large snowball when finished.
Ingredients
- 1 (10 inch tube pan) angel food cake
- 6 cups frozen whipped topping, thawed
- 1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
- 2 tablespoons lemon juice
- 1 cup white sugar
- 1 (10 ounce) package flaked coconut
- 2 (.25 ounce) packages unflavored gelatin
- 4 tablespoons water
- 1 cup boiling water
Instructions
- Line a 4 quart round mixing bowl with parchment paper.
- Break cake up into small bite-sized pieces.
- Drain the crushed pineapple
- reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
- Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water
- pineapple syrup
- sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
- Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
- Place a layer of cake pieces
- then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
- Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.
Servings: 16