Pam Hopper, Oklahoma City
DEAR MELBA: When Joyce Allton asked for recipes for Snowball Salad, it reminded me of this Snowball Cake that is delicious. She might like to try it, also.
2 envelopes unflavored gelatin
4 tablespoons cold water
1 cup boiling water
1 cup sugar
Juice of 1 lemon, about 2 tablespoons
1 can (8 ounces) crushed pineapple, undrained
1 baked angel food cake
3 packages whipped topping mix
1 cup shredded coconut
• In medium mixing bowl, soften gelatin in cold water. Add boiling water. Stir and let cool. Add sugar, lemon juice and pineapple, chill.
• Prepare two packages of the whipped topping as directed on package. Combine with chilled gelatin mixture.
• Break cake into small pieces, about 1-inch cubes. In 9-by-13-inch dish, alternate layers of cake pieces and gelatin mixture. Chill overnight or at least 6 hours. To serve, prepare remaining package of topping as directed on package and spread over cake. Sprinkle with coconut. Makes approximately 16 servings.
Mary Joyce Swanda, Apache
For a more snowball appearance, arrange cake pieces and gelatin mixture in a large round bowl. And, almost everything is better with a cup of chopped pecans added.
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