LEMON SNOWBALL RECIPE: HOW TO MAKE IT - TASTE OF HOME
For a special occasion like a church supper, I make this beautiful dessert. The lemon and coconut flavors go so wonderfully together. Everyone will be asking for the recipe.—Lucy Rickers, Bonsall, California
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 20 servings.
Number Of Ingredients 12
Steps:
- 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., 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., 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.
Nutrition Facts : Calories 268 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 199mg sodium, CarbohydrateContent 33g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
LEMON SNOWBALL RECIPE: HOW TO MAKE IT - TASTE OF HOME
For a special occasion like a church supper, I make this beautiful dessert. The lemon and coconut flavors go so wonderfully together. Everyone will be asking for the recipe.—Lucy Rickers, Bonsall, California
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 20 servings.
Number Of Ingredients 12
Steps:
- 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., 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., 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.
Nutrition Facts : Calories 268 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 199mg sodium, CarbohydrateContent 33g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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