Name: Lemon Snowball
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: 2 envelopes unflavored gelatin -; 1/4 cup cold water -; 1 cup boiling water -; 1 cup sugar -; 1 can (12 ounces) frozen orange juice concentrate, thawed -; 2 tablespoons grated lemon zest -; 2 tablespoons lemon juice -; Dash salt -; 3 cups heavy whipping cream, divided -; 1 prepared angel food cake (8 to 10 ounces), cubed -; 1/4 cup confectioners' sugar -; 1/2 cup sweetened shredded coconut -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Snowball

1. 2 envelopes unflavored gelatin -

2. 1/4 cup cold water -

3. 1 cup boiling water -

4. 1 cup sugar -

5. 1 can (12 ounces) frozen orange juice concentrate, thawed -

6. 2 tablespoons grated lemon zest -

7. 2 tablespoons lemon juice -

8. Dash salt -

9. 3 cups heavy whipping cream, divided -

10. 1 prepared angel food cake (8 to 10 ounces), cubed -

11. 1/4 cup confectioners' sugar -

12. 1/2 cup sweetened shredded coconut -

How to cook deliciously - Lemon Snowball

1. Stage

Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next 5 ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes.

2. Stage

In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers 5 times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days.

3. Stage

To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.