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.
Calories
344 Calories
Recipe Instructions
Step 1
Line a 4 quart round mixing bowl with parchment paper.
Step 2
Break cake up into small bite-sized pieces.
Step 3
Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
Step 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.
Step 5
Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
Step 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.
Step 7
Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.
Ingredients
1 cup white sugar
2 tablespoons lemon juice
1 cup boiling water
4 tablespoons water
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
