Snow Ball Cake is a delightful no-bake vintage dessert, perfect for warmer months or festive gatherings. It blends light and fluffy angel food cake with a citrusy gelatin-pineapple mixture, all folded together with whipped topping and finished with a snowy coating of coconut. Often prepared in a mold or lined bowl, this chilled dessert is refreshing, fruity, and nostalgic, a favorite for potlucks and holidays alike.
Ingredients
- 3 env Dream Whip
- 1 angel food cake (large )
- 1½ cups crushed pineapple (with juice)
- 1 lemon (Juice of)
- 1 cup white sugar
- 1 cup boiling water
- 2 env Knox gelatin
- 4 tbsp cold water
- 1½ cups shredded coconut
Optional:
- Maraschino cherries
Instructions
Step 1: Prepare the Gelatin Base
- Dissolve 2 envelopes of Knox gelatin in 4 tablespoons of cold water. Let it sit for 5 minutes.
Step 2: Add Hot Liquid and Flavor
- Add 1 cup of boiling water to the gelatin. Stir to dissolve completely.
Step 3: Mix in Fruit and Sweetener
- Stir in the lemon juice, crushed pineapple with its juice, and sugar. Optionally, add chopped maraschino cherries.
Step 4: Chill Until Partly Set
- Place the gelatin mixture in the fridge and chill until it becomes partially jelled (thickened but not fully set).
Step 5: Prepare the Whipped Topping
- Whip 2 envelopes of Dream Whip according to package directions.
Step 6: Combine Whip and Gelatin
- Fold the whipped Dream Whip into the chilled gelatin mixture.
Step 7: Prepare Cake and Pan
- Line a bowl or flat pan with waxed paper. Tear the angel food cake into small bite-sized pieces.
Step 8: Layer the Cake and Filling
- Alternate layers of cake pieces and the gelatin mixture in the lined bowl.
Step 9: Chill Overnight
- Refrigerate the assembled cake overnight to firm up completely.
Step 10: Unmold the Cake
- Turn the cake out onto a flat serving plate, removing the wax paper.
Step 11: Final Frosting and Garnish
- Whip the final envelope of Dream Whip and frost the cake. Sprinkle generously with shredded coconut.
Tips
- Use crushed pineapple for a more uniform gelatin texture.
- Add maraschino cherries for color and sweetness, as noted on the card.
- Line the pan carefully with waxed paper for easy unmolding.
- Chill until partly jelled before folding in whipped topping for best structure.
- Use sweetened or unsweetened coconut depending on desired sweetness.
- A flat pan gives more dramatic layers when unmolded.
- Slice with a warm knife for clean cuts.
- Best made the day before serving for full set.
Nutrition
Calories: 360kcalCarbohydrates: 62gProtein: 5gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.8gCholesterol: 10mgSodium: 210mgPotassium: 180mgFiber: 2gSugar: 48gVitamin A: 120IUVitamin C: 8mgCalcium: 45mgIron: 0.8mg
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