Sno-Ball Cake
- 1 large angel food cake
- 2 tubs Cool Whip
- 1 can crushed pineapple, drained
- 1 pkg. shredded coconut
- almonds
- cherries
- 1 large pkg. jello (any flavor)
- Pinch cake into small pieces.
- Put half in large bowl; set aside.
- Mix jello according to directions on box and add 1 tub of Cool Whip.
- Chill in refrigerator for about 30 minutes or until thick.
- Remove and add drained pineapple; pour over 1/2 cake pieces.
- Add rest of cake pieces.
- Pour in rest of jello mixture. Put in freezer for about 1 hour.
- Take out of freezer and set bowl in a pan of warm water for a few seconds.
- Slide cake onto cake plate.
- Spread the other tub of Cool Whip over the cake, then place cherries on cake.
- Sprinkle nuts and coconut over cake. Keep refrigerated.
angel food cake, tubs, pineapple, shredded coconut, almonds, cherries, jello
Taken from www.cookbooks.com/Recipe-Details.aspx?id=797955 (may not work)