#yummy #cake #Snowball

No Baké Snowball Caké

ingrédients

For thé cake:

• 1 10-inch angél food cake (homemade or store-bought)
• 4 cups of whippéd topping
• 20 ouncés of pineapple crushed in thick syrup (1 box)
• 2 packéts of unflavoured gelatin (0.25 ounce each)
• 4 tabléspoons cold water
• 2 tablespoons lémon juice
• 1 cup whité sugar
• 1 cup of boiling watér

To coat:

• 2 cups of whippéd topping
• 10 ounces of coconut flakés
• Standing maraschino cherriés

Instructions*

• Liné a round mixing bowl with 4 quarts of parchment paper.
• Bréak or cut the cake into small pieces. Put aside.
• Drain thé crushed pineapple but reserve the syrup. You want 1 cup of syrup, so if there isn't enough, add enough water to make 1 cup.
• Dissolvé the gelatin in cold water.
• Add lémon juice, pineapple syrup, sugar and boiling water. Mix well. Place the mixture in the refrigerator to thicken slightly.
• After thé mixture has thickened slightly, add the crushed pineapple and 4 cups of whipped topping. Fold together until they are combined.
• Placé a layer of cake cubes in the prepared bowl. Then layer with the pineapple mixture. Continue to layer the cake and pineapple mixture until it is all used up.
• Refrigeraté overnight or for at least 12 hours.
• Thé next day, turn the cake over on a cake plate. Remove the parchment paper.
• Glazé with the rest of the whipped topping and sprinkle with coconut.
• Garnish with maraschino cherriés on top.
• The recipé from, Click here
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