Lemon Snowballs

Name: Lemon Snowballs
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 20
Ingredients: 2 envelopes unflavored gelatin; 1/4 cup water, cold; 1 cup water, boiling; 1 cup sugar; 1 (12-ounce) can frozen orange juice concentrate, thawed; 2 tablespoons lemon zest, grated; 2 tablespoons lemon juice; salt, to taste; 3 cups heavy whipping cream, divided; 1 prepared angel food cake, cubed; 1/4 cup confectioners' sugar; 1/2 cup sweetened shredded coconut

No-Cook Diner-Style Holiday

Time: 25 minutes

Yield: 20 servings

About

They say you shouldn't eat yellow snow... but what if it's lemon-flavored? Like Lemon Snowballs? We think we just found a delicious loophole in this longstanding advice. This moist, lemon-infused angel food cake treat is truly quite tasty. And the creamy, coconut-covered frosting is a delicious way of celebrating a winter wonderland. See? It's safe and very, very yummy. Lemon Snowballs have given the once frowned-upon snow a second chance! Some new advice... maybe just eat it from inside the kitchen and not from the outdoors.

Ingredients

2 envelopes unflavored gelatin
1/4 cup water, cold
1 cup water, boiling
1 cup sugar
1 (12-ounce) can frozen orange juice concentrate, thawed
2 tablespoons lemon zest, grated
2 tablespoons lemon juice
salt, to taste
3 cups heavy whipping cream, divided
1 prepared angel food cake, cubed
1/4 cup confectioners' sugar
1/2 cup sweetened shredded coconut

Directions

Step 1 -In a bowl, sprinkle the gelatin over the cold water. Let it stand for 5 minutes.

Step 2 -Add the boiling water to the gelatin and stir until it is dissolved.

Step 3 -Add the sugar, the frozen orange juice concentrate, the grated lemon zest, the lemon juice, and the salt to the gelatin mixture and mix well.

Step 4 -Refrigerate the lemon mixture, stirring occasionally, until the mixture begins to thicken, about 25 minutes.

Step 5 -In another bowl, beat 2 cups of the whipping cream until stiff peaks form, then fold it into the lemon mixture.

Step 6 -Line a 12-cup bowl with plastic wrap and layer with 1 cup each of the lemon filling and the cake cubes. Repeat layers 5 times and top with the remaining filling.

Step 7 -Refrigerate the cake, covered, for at least 6 hours or up to 2 days.

Step 8 -Invert the bowl onto a large serving platter and discard the plastic wrap.

Step 9 -In a small bowl, beat the confectioners' sugar and the remaining cream until stiff peaks form and spread over the cake.

Step 10 -Sprinkle the cake with the shredded coconut.

Step 11 -Slice and serve.

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