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    You are in: Home / Recipes / Pineapple Snowballs Recipe
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    Pineapple Snowballs

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 20 mins

    20 mins

    24 hrs

    Jezski's Note:

    From "Seasoned in Sewickley," a Pittsburgh area cookbook published in 1980. This is a cold, quick, light and refreshing dessert, good for summertime. And pretty, too. Simple to make. It IS better if made the night before so that the vanilla wafers have a chance to soften. EDITED to make it clear that you need 18 plus 36 vanilla wafers so you need to buy a whole box. And the crushed wafer/crushed pineapple mixture needs to be fairly wet so that the the stacked wafers will soften. If you drain the crushed pineapple, keep the juice in case you need to add it in. From my cache of "Olde" recipes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Crush 18 vanilla wafers with a rolling pin. Mix with crushed pineapple.
    2. 2
      Put 36 wafers into 12 stacks of 3 each. Spread pineapple filling generously between wafers.
    3. 3
      Cover tops and sides with Cool Whip. Sprinkle with coconut.
    4. 4
      Chill before serving. (If made the night before, the wafers will soften nicely.).

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    Nutritional Facts for Pineapple Snowballs

    Serving Size: 1 (46 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 114.0
     
    Calories from Fat 58
    51%
    Total Fat 6.5 g
    10%
    Saturated Fat 4.5 g
    22%
    Cholesterol 0.0 mg
    0%
    Sodium 32.4 mg
    1%
    Total Carbohydrate 13.7 g
    4%
    Dietary Fiber 0.3 g
    1%
    Sugars 7.0 g
    28%
    Protein 0.7 g
    1%

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