Snowball Dessert Food

SNOWBALL CAKE I

Steps:

• Line a 4 quart round mixing bowl with parchment paper.
• Break cake up into small bite-sized pieces.
• Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
• Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
• Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
• Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
• Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

SNOWBALL DESSERT

Steps:

• Beat Neufchatel and 2 Tbsp. milk in large bowl with mixer until blended. Gradually beat in remaining milk.
• Add dry pudding mix; beat 2 min. Fold in COOL WHIP and marshmallows.
• Scoop into 12 mounds on parchment-covered baking sheet, using about 1/2 cup COOL WHIP mixture for each mound.
• Freeze 1 hr.

SNOWBALLS RECIPE IS VERY SIMPLE

Steps:

• Separate the egg yolk and keep the white portion. Make sure no part of egg skin or yolk remains. The yolk will not allow you to make good foam. It is better to use an egg separator. Take a dry bowl and add vanilla essence and beat the white portion of egg in the bowl using an egg beater. Beat until the thick foam is created, and it does not fall even you upside down the bowl.
• Boil the liquid milk in a widespread dish. Put a small portion of the thickened foam over the milk, each of one tbsp size. Use a tablespoon or round-shaped spoon or you can use a measuring spoon. So that it will look like a ball.
• Cook for one minute. Turn the floating pieces of egg foam to cook on both sides. The color will turn to light yellow. Then take the pieces of foam in a wide serving dish. Take out the foam pieces after one minute. Boiling for a longer time, the foam pieces will lose spongy posture and will become hard.
• Boil the remaining milk further. Add condensed milk. Dilute the cornflour with half a cup of cool liquid milk and add to the milk mixture. Add sugar and boil until the milk is thickened and the color turns to light yellow. Put the milk over the foam pieces in the serving dish. Foam pieces will float and decorate those with cherry slices or nuts slice, or as you like.

SNOW BALL DESSERT

Steps:

• In a large bowl, mix the thawed frozen whipped topping, sour cream, sugar, lemon juice, pineapple, maraschino cherries, bananas and pecans. Chill in the refrigerator approximately 2 hours before serving.

SWEET SNOWBALLS

Steps:

• Melt the chocolate in a bowl over a pan of simmering water. Meanwhile, crush the biscuits and Maltesers in a large bowl with a rolling pin.
• Add mini marshmallows, dried cranberries and cake crumbs, then the chocolate and golden syrup. Mix well. Tip desiccated coconut onto a plate. Drop large spoonfuls of mixture onto the plate, then roll them around, coating in coconut and shaping into balls. Place on a baking tray and chill for 30 mins before serving. Sprinkle with edible glitter if you like.

SNOWBALL CAKE

Steps:

• In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping., Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours., Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut.

CHOCOLATE-DIPPED SNOWBALLS

Steps:

• Melt butter in large saucepan on low heat.
• Add marshmallows; cook for 5 minutes or until marshmallows are melted and mixture is well blended, stirring occasionally.
• Remove from heat.
• Stir in cereal.
• Cool slightly.
• Shape into 24 balls with moistened hands and place on wax paper-covered baking sheet.
• Cool completely.
• Heat dipping chocolate as directed on container.
• Dip top of each ball in chocolate and return to baking sheet dipped side up.
• Refrigerate for 15 mintutes or until chocolate is firm.
• These taste great with any flavor of Post Honey bunches of oats.