A no bake cake 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.
Snowball Cake I
1 (10 inch tube pan) angelfood 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
1 Line a 4 quart round mixing bowl with parchment paper.
2 Break cake up into small bite-sized pieces.
3 Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
4 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.
5 Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
6 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.
7 Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.