Strawberry Snowball Cake Recipe

A light and summery dessert--the perfect ending for a sumptuous meal

12 slices

Prep Time 45

Cook Time 5

Total Time 8 45

2 small packages (14 g) unflavored gelatin
4 tablespoons (57 g) cold water
1 cup (227 g) boiling water
1 cup (227 g) pineapple juice drained from a 20-ounce can crushed pineapple - add water to make 1 cup if necessary
crushed pineapple from a 20-ounce can
¾ cup (156 g) granulated sugar
(28 g) juice of 1 lemon
1 cup (166 g) fresh strawberries, chopped
2 8-ounce (452 g) tubs of whipped topping
1 (340 g) angel food cake, baked
whole strawberries for garnish

Dissolve the Gelatin: Sprinkle 2 small packages unflavored gelatin over 4 tablespoons cold water and let it soften.
Add 1 cup boiling water, 1 cup pineapple juice drained from a 20-ounce can crushed pineapple, crushed pineapple from a 20-ounce can, 3/4 cup granulated sugar, juice of 1 lemon, and 1 cup fresh strawberries, chopped. Stir to combine.
Chill the Mixture: Refrigerate until slightly thickened, then gently fold in one tub of whipped topping.
Prepare the Cake: Tear angel food cake into bite-sized pieces. Line a large mixing bowl with plastic wrap or wax paper.
Layer the Dessert: Start with a layer of cake, then a layer of fruit mixture. Repeat, pressing cake pieces gently against the sides as you go, until all ingredients are used.
Chill and Unmold: Refrigerate overnight. Turn out onto a serving plate, remove the wrap, and frost with the remaining whipped topping. Garnish with coconut and fresh strawberries.