No Bake Snowball Cake



  • 1 10” angel food cake (homemade or store bought)
  • 4 cups whipped topping
  • 20 ounces crushed pineapple in heavy syrup (1 can)
  • 2 packages unflavored gelatin (.25 ounces each)
  • 4 tablespoons cold water
  • 2 tablespoons lemon juice
  • 1 cup white sugar
  • 1 cup boiling water


  • 2 cups whipped topping
  • 10 ounces flaked coconut
  • Stemmed maraschino cherries


  • Line a 4 quart round mixing bowl with parchment paper.
  • Break or cut the cake up into small bite size pieces. Set aside.
  • Drain the crushed pineapple but reserve the syrup. You want 1 cup of syrup so if there is not enough, add enough water to make 1 cup.
  • Dissolve the gelatin in the cold water.
  • Add the lemon juice, pineapple syrup, sugar and boiling water. Mix well. Place the mixture into the refrigerator to thicken slightly.
  • After the mixture has thickened slightly, add the crushed pineapple and 4 cups of whipped topping. Fold together until combined.
  • Place a layer of cake cubes in the prepared bowl. Then layer with pineapple mixture. Continue layering cake and pineapple mixture until it is all used.
  • Refrigerate overnight or for at least 12 hours.
  • The next day, turn the cake out onto a cake plate. Remove the parchment paper.
  • Frost with remaining whipped topping and sprinkle with coconut.
  • Garnish with stemmed maraschino cherries on top.

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