Pineapple Snowball Cake
Dr. and Mrs. Turner brought this cake regularly to meetings of the Mid-Ohio Scottish Heritage Association. I always made sure to leave room on my plate for this dessert! The recipe was published in "The Centennial Cookbook of the Daughters of Scotland". Cooking time includes overnight chilling.
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INGREDIENTS
Nutrition- 2(1/4 ounce) envelopes knox unflavored gelatin
- 1⁄2cup cold water
- 1cup boiling water
- 1cup sugar
- 1cup pineapple juice
- 1
- 1⁄8teaspoon salt
- 3(2 1/2 g) packages whipped dessert topping mix (Dream Whip)
- 1prepared angel food cake
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DIRECTIONS
- Soften gelatine in cold water. Add boiling water, sugar, juice, pineapple and salt. Mix well. Refrigerate until partly jelled.
- Prepare 2 packages whipped topping mix according to directions. Fold into jelled mixture.
- Line a large mixing bowl with waxed paper or extra-wide plastic wrap. Break the angel food cake into 1-inch chunks. In the lined mixing bowl, make layers of cake and jelled mixture, alternating and finishing with jelled mixture.
- Chill overnight.
- Next day, prepare 1 package whipped topping mix. Take cake from refrigerator and turn upside down on large plate. Remove bowl and waxed paper. Frost with whipped topping mix. Chill until serving time.
- NOTE: If you substitute Cool Whip or whipped cream, you will need six cups. However, I can't speak to the results of using those ingredients.
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